Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
- 12 medium-sized portobello mushroom caps, wiped clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 pound baby spinach, washed and dried
- 4 ounces manchego cheese, thinly sliced into 8 pieces
- Sherry Vinaigrette, recipe follows
- 2 tablespoons finely chopped fresh chives, for garnish, optional
- Heat grill to high.
- Brush mushroom caps on both sides with oil and season with salt and pepper.
- Grill, cap side down, until slightly charred, about 4 to 5 minutes.
- Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
- Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette.
- Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese.
- Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl.
- Slowly whisk in the oil until emulsified.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl.
- Slowly whisk in the oil until emulsified.
mushroom caps, olive oil, kosher salt, freshly ground black pepper, baby spinach, manchego cheese, sherry vinaigrette, fresh chives
Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-portobello-mushrooms-stacked-with-fresh-spinach-and-shaved-manchego-cheese-recipe.html (may not work)