Roasted Portobello’s with Sauteed Spinach and Ocean Clams

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.