Here’s a short post for a post-holiday weekend: Portabella Cap Burgers without dairy-cheese are somewhat boring, so adding tasty greens, yellows, and reds lifts both our spirits and nutrition intake.
I like how the tastes of earthy mushroom and sweet corn get a fashionable makeover by metallic spinach and tangy tomatillo along with some chipotle fire.
The tomatillo salsa can be a bit much for little palates, so I left it off Ilian’s plate. He was too busy playing with a new garbage – sorry, recycling! – truck to help with cooking, but at least our pretend recycling is all neatly cleaned up now 🙂
Portabella Caps with Braised Spinach and Tomatillo Corn
- 3 portabella caps
- 2 bunches of fresh spinach, large stems removed
- 3 ears of corn, shucked
- 6 tomatillos
- 1 large heirloom tomato
- 1 tsp dried thyme
- 3 garlic cloves, minced
- 1/2 tsp garlic powder
- a pinch chipotle pepper
- Clean the portabella caps and pat them dry. Coat caps with oil, place cap side down in baking dish. Drizzle with more oil, sprinkle with minced garlic, 1 tsp salt and dried thyme.
- Bake at 350F for 20 minutes. [If you eat dairy, you can top the caps with a slice of cheese for the last 5 minutes.]
- Dice the tomatillos and place in a small pan with 2 tsp oil and chipotle pepper. Stirring frequently, fry for about 10 minutes until tomatillos break apart. Let cool, puree with immersion blender.
- Wash the spinach thoroughly and dry in a salad spinner. Heat up 2 TBsp oil over medium heat in a large pan, add garlic powder and 1/2 tsp salt. Stir. Add spinach, packing it down if necessary. Turn spinach over to coat evenly with oil and spices. Cover, let cook for about 2 minutes or until wilted.
- Also in the meantime, bring enough water to a boil in a large pot to cover the corn. Boil for 7 minutes, remove corn from water and let cool off on a plate.
- Cut the heirloom tomato into wedges.
- Plate the portabella caps first, add spinach to their sides, place corn and tomato wedges on plate and garnish corn with tomatillo salsa. Enjoy!