Grilled Balsamic Marinated Portobello Mushroom with Shrimp and Spinach

I don't know what it is about cooking vegetarian (or in this pescatarian) but I love it! Maybe it's just a whole new world for me. I grew up eating a lot of chicken, beef and pork. Usually fried. Now, I'm determined that my kids will have a diverse palate. We try everything and I love experimenting with new flavors. When I saw Daphne Oz make this dish, I just knew my family would love it. I've been hearing that portabella mushrooms give you a meaty texture but never truly believed it until now. I swear it's just like eating a steak. My hubby, who is a meat lover, agrees.

Ingredients:

5 Portobello Mushrooms (cleaned and ribs scraped)

3/4 cup Balsamic Vinegar

1/2 cup Olive Oil

4 Garlic Cloves (I used the minced in the jar)

3 tablespoons Honey

1/2 pound Shrimp (peeled and deveined)

1/2 cup Golden Raisins

1 teaspoon Chili Flake (less for a less spicy dish)

10 ounces of fresh baby spinach

Olive Oil 

Salt and Pepper (to taste)

Directions: 

Whisk together balsamic vinegar, olive oil, 2 cloves garlic and honey. Season with salt and pepper. Put portobello mushrooms in resealable plastic bag and pour marinade over the mushrooms. Marinate for 1 hour. 

Remove mushrooms from marinade (save the marinade you'll need it later) and season with salt and pepper. Drizzle with a little olive oil and place on medium high heat grill for 2-3 minutes on each side.  Remove from grill, put on plate and cover with aluminum foil to keep them warm. 

Heat olive oil in a large saute pan over medium-high heat. Add in raisins and remaining garlic  Cook for one minute. Be sure to keep moving stirring the garlic so it won't burn. Add in shrimp and chili flake. Season with salt and pepper.  After about 2 minutes of cooking, when shrimp is just turning pink, deglaze pan with 1/4 cup of the marinade. Add spinach and season with salt and pepper. Toss to coat and cook for 30 seconds. Pour on top of the plated portobellos. 

*While cooking the shrimp, I used the remaining sauce (reserving the 1/4 cup for the shrimp) and made a reduction to pour over the shrimp as a sauce. Just put in a pan and cook on medium to high heat until it thickens.