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Categories:Viewed: 5 - Published at: 2 years ago
Ingredients
- 4 whole Large Portobello Mushrooms
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Extra Virgin Olive Oil, Plus More To Brush On The Mushrooms
- 2 cloves Garlic, Minced
- 12 whole Artichoke Hearts
- 1 Tablespoon Flat Leaf Italian Parsley, Roughly Chopped
- 1/4 cups Dry White Wine
- 12 whole Spinach Leaves
- 1 Tablespoon Grated Parmigiano Reggiano Cheese, Plus More If Necessary To Garnish
Method
- Brush the mushrooms with olive oil and season with salt and pepper.
- Heat a grill pan over medium-high heat.
- When pan is hot, add mushrooms and cook for approximately 3-5 minutes per side.
- WHILE mushrooms are grilling, into a saute pan, add butter and olive oil.
- When butter is melted, add the garlic and saute for approximately 1 minute (do not allow garlic to brown).
- Add the artichoke hearts, parsley and stir gently.
- Add the wine and allow to reduce.
- To plate, place your mushrooms onto the desired serving plate.
- Top each mushroom with approximately 3 spinach leaves and 3 artichoke hearts.
- Continue until all mushrooms are assembled.
- Drizzle the sauce from the artichoke pan equally onto each mushroom and garnish with grated Parmigiano Reggiano.
