Portabella Mushrooms Recipe
Large portabella mushrooms sautéed in a wine & balsamic vinaigrette, spinach & topped with mozzarella (Please Allow Extra Time For Preparation)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Vinaigrette
Spinach
Topping
Method
Preparation
- 1
Clean the Mushrooms
Gently wipe the portabella mushrooms with a damp cloth to remove any dirt, then remove the stems.
- 2
Make the Vinaigrette
In a small bowl, whisk together the dry white wine, balsamic vinegar, minced garlic, salt, and black pepper until well combined.
- 3
Prepare the Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and sauté for about 2-3 minutes until translucent. Then, add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
Cooking
- 4
Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of olive oil over medium heat. Place the portabella mushrooms cap side down and pour the prepared vinaigrette over them. Sauté for about 5 minutes until the mushrooms are tender.
- 5
- 6
