Source: dLife

Giant portabella mushrooms presented on a bed of wilted spinach.

Servings

1 lb fresh portobello mushroom
1 tbsp light yellow miso paste
1 tbsp balsamic vinegar
2 tbsp cold water
2 tsp olive oil
1 fresh spinach, 10 oz. package , stemmed and rinsed

1 Preheat the broiler.
2 Carefully brush or wipe off any soil from the mushrooms. Trim the tough portions of the stems and cut the mushrooms into 1/2-inch-thick slices.
3 Whisk together the miso, vinegar, water, and oil.
4 Brush the mushroom slices with the marinade and place them on a baking sheet.
5 Broil about 3 inches from the heat for about 5 minutes, until the mushrooms are browned and beginning to soften.
6 Meanwhile, steam the spinach in a covered pot on high heat, using only the water clinging to its leaves, for 1 or 2 minutes, or until just wilted but still bright green.
7 Spread the steamed spinach on a serving platter, arrange the broiled mushrooms on top, and serve right away.

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