My Favorite Grilled Portobello Steak
This recipe combines mushrooms, symbolic of earth and darkness, with spinach, a leafy green that needs light to grow. Best of all, it is a hearty, care-filled meal for that special vegetarian in your life and is especially warming in wintertime.
- 2 large portobello mushroom caps
- 1 clove fresh garlic
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 teaspoons sweet and spicy pepper jam or sweet chili sauce
- ½ tablespoon butter
- 1 6-ounce bag spinach (or equivalent amount from your indoor growing system)
- 1 tablespoon cooking sherry
- 2 thick slices of your favorite feta
- Preheat oven or toaster oven to 425 degrees. Cut off stems of mushrooms and compost. Lay mushrooms bottom-up in a pan lined with aluminum foil.
- Crush the garlic into the olive oil. Mix well and spread on the inside of the mushroom caps. Sprinkle with salt and pepper to taste. Next gently dab some pepper jam or sweet chili sauce on the mushroom caps. Bake for 20 minutes.
- Meanwhile, heat a pan over medium heat, add the butter and, once melted, add spinach and sauté until it begins to cook down. Add cooking sherry and cover. Cook until soft, around 5 minutes. Drain the spinach.
- Now arrange a mound of spinach on each mushroom cap. Crumble or lay slices of feta (depending on the texture of the cheese) across the top. Return to the oven for an additional 5 minutes.
- Serve with mashed potatoes for a hearty, vegetarian winter meal.