Portabella Formaggio With Balsamic Reduction

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/4 cup pignoli nut
• 1/8 cup parmesan cheese
• 2 portabella mushrooms
• 42 g laughing cow light swiss cheese (2 wedges)
• 1 tablespoon fat free sour cream
• 1/4 cup part-skim ricotta cheese
• 1 tablespoon chopped basil
• salt and pepper
• flour (for dredging)
• 1 large egg, beaten
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 -1 1/2 cup spinach leaves

Recipe

• 1 preheat oven to 350 degrees f.
• 2 put the pine nuts and 1/8 cup parmesan cheese into a blender or food processor and chop till fine (like breadcrumbs). set aside.
• 3 remove stems from mushrooms and scrape off gills with the side of a spoon. (the portabella mushroom gills can be eaten, but during cooking they separate from the mushroom cap and give the food a dirty look. plus it creates a nice "bowl" for the filling).
• 4 mix together cheeses, basil, and salt and pepper to taste.
• 5 place a thin layer of cheese evenly on gill side of mushrooms.
• 6 dredge top side of mushrooms in flour.
• 7 dip entire mushroom in egg and coat with the pine nut/parmesan mixture.
• 8 oil a baking pan and place mushrooms cheese side up.
• 9 drizzle tops with olive oil and bake for 10 minutes or until mushrooms are tender.
• 10 while mushrooms are baking: pour balsamic vinegar in a small saucepan. cook over medium heat until reduced to a syrup. do not stir.
• 11 place spinach on plates. top with mushrooms. drizzle with the balsamic reduction and more olive oil.