Portobello Mushroom Napoleon With Balsamic Reduction
4 to 6 large portobello mushrooms
1/2 cup balsamic vinegar
2 medium red bell peppers
1/4 cup low-sodium vegetable broth
2 tablespoons chopped fresh garlic
10 oz baby spinach
Salt and freshly ground black pepper to taste
2 tbsp minced parsley or basil
Preheat the over to 350 ° F. Remove the stems from the portobellos and wipe them clean with a paper towel. Place the mushrooms on a plate and brush both sides with balsamic vinegar.
Cut the bell peppers into quarters and spray them with nonstick cooking spray. Place the pepper quarters on a cookie sheet and roast them in the oven for 30 minutes. Combine the vegetable broth and garlic in a saute pan. Cook until the garlic is soft but not browned. Add the baby spinach and cook it until it is wilted. Season with salt.
Place the portobellos on a baking sheet, sprinkle them with the pepper and roast them in the oven for 10 minutes. While the mushrooms are cooking, place the remaining balsamic vinegar in a small saucepan or saute pan. Reduce the liquid over medium heat until the mushrooms are done.
Layer the spinach and then a piece of bell pepper on top of each mushroom, and place them back in the oven for 5 minutes. Remove the mushroom napoleons from the oven. Place them on plates with a spatula, drizzle each one with the balsamic reduction, and sprinkle with the fresh herbs.
For more heart-healthy recipes, purchase "The Spectrum" by Dean Ornish.
Art Smith's recipes excerpted from "The Spectrum" by Dean Ornish, M.D. Copyright (c) 2007 by Dean Ornish, M.D.. Excerpted by permission of Ballantine Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.