Portobello Paillards with Spinach, White Beans & Caramelized

Healthier_Me

Makes 4 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

4 tablespoons extra-virgin olive oil, divided
1 large red onion, halved and thinly sliced
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt, divided
1/3 cup 1% milk
1/2 cup plain dry breadcrumbs
4 portobello mushroom caps, 3-4 inches in diameter
3 cloves garlic, minced
1 pound spinach, tough stems removed
1 15-ounce can white beans, rinsed
3/4 cup vegetable broth
1/2 cup grated Manchego, Gruyere or Parmesan cheese

1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
2. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm.
4. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.
5. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.

NUTRITION INFORMATION: Per serving: 358 calories; 17 g fat (3 g sat, 11 g mono); 5 mg cholesterol; 44 g carbohydrate; 15 g protein; 11 g fiber; 582 mg sodium; 1382 mg potassium.
Nutrition bonus: Vitamin A (220% daily value), Vitamin C (70% dv), Folate (66% dv), Potassium (39% dv), Iron (30% dv), Calcium (25% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 3 fat

http://www.eatingwell.com/recipes/portobella_paillards.html

Healthier_Me

Makes 4 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

4 tablespoons extra-virgin olive oil, divided
1 large red onion, halved and thinly sliced
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt, divided
1/3 cup 1% milk
1/2 cup plain dry breadcrumbs
4 portobello mushroom caps, 3-4 inches in diameter
3 cloves garlic, minced
1 pound spinach, tough stems removed
1 15-ounce can white beans, rinsed
3/4 cup vegetable broth
1/2 cup grated Manchego, Gruyere or Parmesan cheese

1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
2. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm.
4. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.
5. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.

NUTRITION INFORMATION: Per serving: 358 calories; 17 g fat (3 g sat, 11 g mono); 5 mg cholesterol; 44 g carbohydrate; 15 g protein; 11 g fiber; 582 mg sodium; 1382 mg potassium.
Nutrition bonus: Vitamin A (220% daily value), Vitamin C (70% dv), Folate (66% dv), Potassium (39% dv), Iron (30% dv), Calcium (25% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetable, 1 very lean meat, 3 fat

http://www.eatingwell.com/recipes/portobella_paillards.html