Portabella Formaggio With Balsamic Reduction

Chef C.H.'s Note:

Great side or appetizer. Don't let the ingredient list throw you off, it's easy to put together and tastes pretty good too. I got the original recipe from a cookbook titled 'Carolina Cooking' and wanted to make it a little better for you. I think I succeded without losing any of the flavor. Hope you like...

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 2-3

Yield: 2.0 mushrooms

• ¼ 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
• ¼ cup part-skim ricotta cheese
• 1 tablespoon chopped basil
• salt and pepper
• flour (for dredging)
• 1 large egg , beaten
• 1 ½ tablespoons extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 -1 ½ cup spinach leaves

Directions:

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.