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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By texanative
Texas
on April 14, 2013
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Come back to this recipe often. Didn't have manchego once and used parmesan which was yummy too. So healthy and so yummy all in one dish.
By GESutton
Littleton, CO
on September 24, 2011
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I had vegetarian relatives coming to visit and decided to make this for them while the meat-eaters had cedar-plank salmon (which, also thanks to Bobby, was delicious. I figured they probably cooked portobellos a lot and would simply appreciate my effort to accommodate them, but they raved about it. Everyone tried some and they loved it too. Do yourself a favor - go to the trouble to find and buy the sherry vinegar and taste this the way it was meant to be. You won't be disappointed. As others have pointed out the leftover dressing is great on a salad, too. I added the cheese while the mushrooms were finishing on the grill, which really seemed to kick up the integration of the flavors. Will definitely be making this again.
By KatieBlank
Bristol, TN
on August 12, 2011
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Like many others, I used balsamic in lieu of sherry. Using baby portobellos to make this an appetizer is always a hit at our house. We are always on the lookout for tasty vegetarian recipes to fill up our carnivorous friends, and this one certainly does the trick!!
Read all 34 reviews