Portobellow Mushroom Steaks with Creamed Spinach and Red Wine Shallot Sauce

Serves 4

4-6 large portobello mushrooms, stems discarded, gills removed

MARINADE

1/2 cup soy sauce

1/2 cup olive oil

2 tbsp dijon mustard

2 tbsp worcestershire sauce

2 garlic cloves, minced

• mixed together and marinated mushrooms for 20-30 minutes

BREADCRUMBS

3 tbsp butter

1 cup panko breadcrumbs

Kosher salt and pepper 

• melt butter

SHALLOT SAUCE

3 shallots, finely diced

1 tsp minced garlic

1/2 cup cream

2 tbsp goat cheese

6 cups packed baby spinach

3 tbsp grated parmesan

kosher salt and pepper to taste

1 cup red wine