This recipe is courtesy of SeaWatch. We appreciate their sharing.

Roasted Portobello’s with Sauteed Spinach and Ocean Clams

Ingredients:
1-51 oz. can Sea Watch Chopped Ocean Clams
16 portobello mushrooms, 6 inches across, stems removed
1-1/2 cups olive oil, divided into 1-1/4 cup and 1/4 cup
1/4 cup fresh rosemary leaves
salt and pepper to taste
1/2 cup shallots, peeled and minced
3 tbsp. garlic, peeled and minced
4 cups crimini mushrooms, diced
1/4 cup butter
48 cups spinach, washed well, drained, stems removed
1/4 cup fresh lemon juice
Parmesan cheese to shave for garnish

Method:
Drain ocean clams over a bowl, reserving 1 cup of liquid.
Preheat oven to 450 degrees F.
Place Portobello’s on foil-lined sheet trays and brush both sides with 1-1/4 cups olive oil.
Sprinkle with rosemary leaves, salt and pepper.
Roast Portobello’s gill side down in oven for 5 minutes.
Turn them over and roast another 10 minutes.
While Portobello’s are roasting, in a very large saute pan over medium high heat, melt 1/4 cup butter with 1/4 cup olive oil.
Add shallots and garlic and sauté until lightly browned, about 2 minutes.
Add chopped crimini mushrooms and saute until golden brown, about 10 minutes, stirring occasionally.
Add chopped ocean clams and 1 cup reserved liquid and sauté until liquid has evaporated.
Remove from pan to a bowl and reserve.
Add spinach and lemon juice to pan and saute until spinach leaves have wilted, about 4 minutes, draining off any excess liquid.
Add ocean clams and mushroom mixture back to pan and toss gently to incorporate.
Place one roasted Portobello on each plate and spoon 1 cup sauteed mixture over Portobello.
Shave 1 Tbsp. Parmesan over each plate and serve immediately.
Makes 16 servings–Perfect for a party.

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Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.