Portabella Caps with Braised Spinach and Tomatillo Corn

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

  • Servings: dinner for 3
  • Difficulty: easy
  • Print

Ingredients

  • 3 portabella caps
  • 2 bunches of fresh spinach, large stems removed
  • 3 ears of corn, shucked
  • 6 tomatillos
  • 1 large heirloom tomato
  • salt
  • 1 tsp dried thyme
  • 3 garlic cloves, minced
  • 1/2 tsp garlic powder
  • a pinch chipotle pepper
  • oil

Directions

  1. 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.
  2. 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.]
  3. 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.
  4. 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.
  5. 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.
  6. Cut the heirloom tomato into wedges.
  7. Plate the portabella caps first, add spinach to their sides, place corn and tomato wedges on plate and garnish corn with tomatillo salsa. Enjoy!

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