Recipe courtesy of Bobby Flay
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Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 entree servings
Level:
Easy

Ingredients

Directions

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.

Sherry Vinaigrette:

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.

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