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Almond Encrusted Portobello Mushroom and Spinach Salad

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I woke up with a craving for Little City’s almond encrusted portobello mushroom and spinach salad. With balsamic vinaigrette, shaved Parmesan and a balsamic glaze it is so delicious that it melts in your mouth. The mushrooms are roasted and cooled and can then be coated and refrigerated. Ten minutes before you are ready to compose the salad you cook the mushrooms for a second time. It’s easy to make, it looks beautiful and there is very little last minute preparation.

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Almond Encrusted Portobello Mushroom and Spinach Salad Recipe

4 Portobello mushrooms
6 ounces Fresh baby spinach
Fresh Parmesan to shave
1/2 cup of thinly sliced almonds
1/2 cup Almond meal separated into two portions
salt and pepper
2 eggs
Vegetable oil to cover bottom of pan (1/2 – 1 cup)
3 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
6 tablespoons olive oil
balsamic glaze

Preheat your oven to 425 degrees.

Wipe the Portobello mushroom tops clean with a paper towel. Twist stem and remove. With a spoon lightly scrape the dark gills off the underside. Brush them with olive oil and sprinkle with kosher salt and fresh ground pepper. Roast in the oven for 6 – 8 minutes depending on their size. Remove and let cool.

In a bowl place ¼ cup almond meal and season with a sprinkling of salt and pepper.

In another bowl place 2 eggs and lightly beat with a fork. In a third bowl mix ½ cup of thinly sliced almonds with a ¼ cup of almond meal and a pinch of salt and fresh ground pepper.

After the mushrooms have cooled drain them well and lightly pat them with paper towels. Coat the mushrooms in the seasoned almond meal. Then dip in the egg and dredge in the almonds. Make sure the mushrooms are completely covered. At this point they can be set on a parchment covered cookie sheet and refrigerated.

In a cast iron skillet (or thick bottomed skillet) heat the oil over medium heat. When the oil is hot cook the mushrooms until golden brown 4 –5 minutes flip over and cook the other side until golden. Place on paper towels to drain. Whisk together balsamic vinegar and Dijon mustard, slowly add olive oil, whisking well to incorporate, season to taste with salt and pepper.

Toss the spinach with the vinaigrette. Place on individual plates and top with some shaved Parmesan. Slice the Portobello mushrooms and place on top. Drizzle with a balsamic glaze. Serves 4

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