Portabellas And Spinach With Sesame Dressing Recipes

PORTOBELLO-SPINACH SALAD

Steps:

• In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

PORTABELLAS AND SPINACH WITH SESAME DRESSING

Steps:

• To make sesame dressing: Blend all of the ingredients in a blender until smooth. Set aside.
• To make roasted portobellos: Preheat the oven to 400 degrees.
• Coat baking sheet with cooking spray.
• Place mushrooms on prepared baking sheet.
• Brush with oil and sprinkle with crushed garlic (if using).
• Bake 20 minutes.
• Cool and slice.
• Heat 2 Tbsp of water and 2 bags spinach in a large pot over high heat.
• Cover and steam 2 to 3 minutes or until wilted. Repeat with remaining spinach. Cool, then squeeze out liquid.
• Either toss with mushrooms and dressing or layer mushrooms on top of spinach and spoon dressing on top.
• Sprinkle with sesame seeds and serve.

SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH

Steps:

• Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices.
• In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
• Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
• Reduce heat to medium-low and add tamari. Stir.
• Add spinach (in smaller batches if necessary) and gently stir often until just wilted.
• Drizzle a touch more tamari to taste if desired, and top with sesame seeds (optional).

SPINACH WITH SESAME DRESSING

Steps:

• In a large pot of boiling salted water blanch spinach for 1 to 2 minutes and refresh. Squeeze water out firmly but do not wring. Lightly toss spinach to separate stems and leaves, and place in a bowl.
• In a hot dry skillet, toast sesame seeds until they begin to pop. Reserve a teaspoon of toasted seeds for garnish. Transfer the rest of the seeds to a spice grinder or mortar and pestle. Grind until smooth. Pour into a bowl, if necessary, and add sugar, soy sauce and dashi. Mix well and pour over spinach. Toss to coat. Garnish with reserved seeds.

PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE

Steps:

• Remove stems from mushrooms and chop.
• Bake portabella caps for about 10 minutes in 400 degree oven.
• Remove and cool.
• Saute onions and garlic in 1T oil until onions are translucent.
• Add spinach to onions and garlic and saute until spinach is wilted.
• Spoon this mixture into portabella caps.
• Sprinkle blue cheese on top
• Bake 15 minutes at 400 degrees.
• Mix remaining olive oil and balsamic vinegar.
• Drizzle over the cooked portabellas and serve.

SESAME SPINACH

Steps:

• Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
• Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

SAUTEED PORTABELLAS & SPINACH

Steps:

• Melt butter in a large skillet or saute pan over medium heat.
• Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
• Pour in wine and reduce heat to low; simmer 1 minute.
• Stir in Parmesan cheese and serve.

SPINACH WITH SESAME SHOYU DRESSING

Steps:

• Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture. Coarsely chop spinach.
• On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers.
• Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds.