Yield: 16 servings.
51 oz. can Sea Watch Chopped Ocean Clams
16 portobello mushrooms, 6" across, stems removed
1 1/2 cups olive oil, divided into 1 1/4 cup and 1/4 cup
1/4 cup fresh rosemary leaves
to taste, salt and pepper
1/2 cup shallots, peeled and minced
3 Tbsp. garlic, peeled and minced
4 cups crimini mushrooms, diced
1/4 cup butter
48 cups spinach, washed well, drained, stems removed
1/4 cup fresh lemon juice
for garnish, shaved Parmesan cheese
Drain ocean clams over a bowl, reserving 1 cup liquid.
Preheat oven to 450°F. Place portobellos on foil-lined sheet trays and brush both sides with 11/4 cups olive oil. Sprinkle with rosemary leaves, salt and pepper. Roast portobellos, gill-side down, in oven for 5 minutes. Turn them over and roast another 10 minutes.
While portobellos are roasting, in a very large sautè pan over medium-high heat, melt 1/4 cup butter with 1/4 cup olive oil. Add shallots and garlic and sautè until lightly browned, about 2 minutes. Add chopped crimini mushrooms and sautè until golden brown, about 10 minutes, stirring occasionally. Add chopped ocean clams and 1 cup reserved liquid and sautè until liquid has evaporated. Remove from pan to a bowl and reserve. Add spinach and lemon juice to pan and sautè until spinach leaves have wilted, about 4 minutes, draining off any excess liquid. Return ocean clams and mushroom mixture to pan and toss gently to incorporate.
Place one roasted portobello on each plate and spoon 1 cup sautèed mixture over portobello. Shave 1 Tbsp. Parmesan over each plate and serve immediately.
Photo Credit: SEAWATCH INTERNATIONAL