Portabella Formaggio With Balsamic Reduction

• 14 cup pignoli nut
• 18 cup parmesan cheese
• 2 portabella mushrooms
• 42 g Laughing Cow light swiss cheese (2 wedges)
• 1 tablespoon fat free sour cream
• 14 cup part-skim ricotta cheese
• 1 tablespoon chopped basil
• salt and pepper
• flour (for dredging)
• 1 large egg, beaten
• 1 12 tablespoons extra virgin olive oil
• 14 cup balsamic vinegar
• 1 -1 12 cup spinach leaves

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).
3. Set aside.
4. Remove stems from mushrooms and scrape off gills with the side of a spoon.
5. (The portabella mushroom gills can be eaten, but during cooking they separate from the mushroom cap and give the food a dirty look.
6. Plus it creates a nice "bowl" for the filling).
7. Mix together cheeses, basil, and salt and pepper to taste.
8. Place a thin layer of cheese evenly on gill side of mushrooms.
9. Dredge top side of mushrooms in flour.
10. Dip entire mushroom in egg and coat with the pine nut/parmesan mixture.
11. Oil a baking pan and place mushrooms cheese side up.
12. Drizzle tops with olive oil and bake for 10 minutes or until mushrooms are tender.
13. While mushrooms are baking: Pour balsamic vinegar in a small saucepan.
14. Cook over medium heat until reduced to a syrup.
15. Do not stir.
16. Place spinach on plates.
17. Top with mushrooms.
18. Drizzle with the balsamic reduction and more olive oil.

pignoli nut, parmesan cheese, portabella mushrooms, laughing cow, sour cream, ricotta cheese, basil, salt, flour, egg, extra virgin olive oil, balsamic vinegar, spinach leaves

Taken from www.food.com/recipe/portabella-formaggio-with-balsamic-reduction-436366 (may not work)