Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 entree servings
Level:
Easy

Ingredients
  • 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
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.

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.


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