Roasted portobello mushrooms with spinach, sweet corn, and red onions
1/4 cup red wine vinegar
1 tbsp. honey
3 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Rock salt and freshly ground black pepper
3 Portobello mushrooms, stems removed
1/2 red onion, thinly sliced
Pinch of crushed red pepper flakes
3 cups of spinach
2 cups of sweet corn kernels
1 cup alfalfa sprouts (garnish)
1/2 cup leeks, julienned (garnish)
- In a bowl, combine red wine vinegar, honey, and olive oil and season with salt and pepper. Marinate the mushrooms in the vinaigrette mixture at room temperature for at least 1 hour, turning occasionally.
- Preheat oven to 400°F. Roast mushrooms, flipping once, until tender for about 30 minutes.
- Meanwhile, in a non-stick pan, add olive oil and sauté garlic, red onions, corn, pepper flakes, and spinach until soft. Season to taste with salt and pepper.
- Top roasted mushrooms with the spinach mixture, garnish with deep fried spinach leaves, alfalfa sprouts, and leeks. Serve immediately.
This recipe was originally published in Southern Living, April 2016.