Roasted portobello mushrooms with spinach, sweet corn, and red onions

The meatiest dish you’ll ever try, sans meat


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)


  1. 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.
  2. Preheat oven to 400°F. Roast mushrooms, flipping once, until tender for about 30 minutes.
  3. 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.
  4. 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.

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