Ingredients:
6 Portobello mushroom caps
3 ounces  vegetable broth
2 limes -- juiced
1 clove  garlic -- minced
1 small  shallot -- minced
1 sprig  rosemary -- chopped
1 teaspoon  fresh parsley -- chopped
fresh ground pepper
3 tablespoons  Miso
3 tablespoons  balsamic vinegar
6 tablespoons  water
2 pounds  fresh spinach -- stems removed

Instructions:
Make marinade of vegetable broth,  limes,  garlic, shallot, fresh rosemary, and  parsley
                       
Marinate Mushrooms at least one hour in the mixture grill or broil over high heat 4 minutes caps up. Turn and season the mushrooms with pepper, Miso, vinegar,water mixture.

Broil till soft.
              
Steam spinach in covered pot for 1 to 2 minutes or until just wilted.
             
Spread spinach on serving plate arrange portobello mushrooms on top and serve.   
Servings: 6

Nutrition Facts:
Amount Per  Serving: Calories 95
Fat 2 g, Cholesterol 0 mg, 
Sodium  470 mg,

Courtesy Of: http://low-fat-recipes.com