RECIPE OF THE WEEK:
Powerhouse Portobellos with Manchego Cheese over Wilted Spinach
I’m excited to share this recipe with you which has never been published before- it’s a “preview” from our upcoming book (out in December) called the “Live Longer Cookbook” (now available for pre-order). As always, the recipe itself is by my co-writer, Chef Jeannette Bessinger
Mushrooms have long been known to enhance the immune system. Though the most famous of the “immunity mushrooms” are reishi, shitake and maitake, the fact is that mushrooms of all shapes and size- including the delicious Portobello- are great for the immune system.
Portobellos are surprisingly high in fiber and protein and loaded with immune-boosting niacin. They’re basically white button mushrooms on steroids and they teem with antioxidants and polysaccharides, nutrients that seem to have anticancer properties. With even more nutrients from the spinach and tomatoes, this recipe offers a great combination of immune-boosters.
¾ cup white wine
3 tablespoons white wine vinegar
1 ½ tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
4 large Portobello caps, cleaned and steamed
1/3 cup grated Manchego cheese
In a small bowl, whisk together the wine, vinegar, olive oil, garlic and thyme.
Place the mushroom caps upside down in an 8 x 8-inch baking dish or an 8-inch cake pan and carefully pour the marinade over them to coat. Let the mushrooms marinate for 20 minutes.
While the mushrooms are marinating, prepare the spinach and dressing.
Preheat the grill to medium or broiler to high if cooking indoors.
Once marinated, grill the mushrooms for 10-12 minutes until tender, turningonce or twice for even cooking; or place the mushrooms on an ungreased broiler pan 6 inches below the heating element and cook for 2-3 minutes per side, watching carefully to prevent burning.
Sprinkle cheese evenly over gill side of mushrooms and return to grill or broiler for 30 to 60 seconds or until cheese is melted.
Wilted Spinach with Warm Tomato Vinaigrette:
6 cups baby spinach, washed and trimmed
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
2 cups cherry tomatoes, halved, divided
1 cup dry white wine
½ teaspoon salt
½ teaspoon cracked black pepper
2 tablespoons high-quality white wine vinegar
Arrange the spinach into a bed in a large salad bowl.
In a large saucepan heat the oil over medium. Add the shallots and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add 1 cup of the tomatoes and the wine, Sucanat, salt, and pepper and increase heat if necessary to bring to a low simmer.
Simmer for 10 minutes or until most of the wine is cooked off and the tomatoes have mostly broken down.
Stir in the remaining tomatoes and the vinegar, tossing to combine, and heat for 1-2 minutes until warmed throughout. Cover to keep warm until portobellos are ready.
Spoon warm vinaigrette over the spinach to wilt and place the cooked mushrooms in the spinach.
Yield: 4 servings