Mascarpone Flashed Spinach In Portobello Caps

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Spinach is wilted and flavored with shallot, garlic, apricot, ginger, pine nuts.  The mixture is folded with mascarpone cheese and placed in grilled portobello mushroom caps for the final presentation.
Recipe By: The Fairmont Scottsdale Princess, Chef Reed Groban
  • PrepN/A |
  • TotalN/A |
  • Serves 4

Ingredients

    • 2 tsp garlic
    • 2 tsp shallot
    • 2 tbsp dried apricot
    • 2 tsp candied ginger
    • 2 tbsp toasted pine nuts
    • 1 lb spinach leaves (fresh)
    • 1 tbsp mascarpone
    • toasted black pepper/salt to taste
    • 1 oz olive oil
    • 1 oz white wine
    • 4 large portobello caps, cleaned

Instructions

Grill 4 large portobello caps set aside.

Saute shallot, garlic, apricot, ginger, pine nuts briefly in oil. Add spinach, salt and pepper 

Wilt spinach about half way. Add wine. 

Take off heat and fold in mascarpone cheese and place atop grilled portobello mushroom caps.
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