Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

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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.

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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.

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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!!

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Delicious. Everyone that tried this, gave the thumbs up. I served the portobellos individually, not stacked. Only one request from my daughter, "More spinach please". So next time, I plan to have small bowls of spinach tossed with the vinaigrette (I used balsamic vinegar, to serve the portobellos on.

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Mmmmmmm!!! I made this for guests who hounded me for the recipe. Since, I have made it a few more times at my hubby's request. I also loved the vinaigrette and have made it numerous times for salad, putting a spin with citrus or whatever I have in the fridge depending on the salad.

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My new favorite salad...on a plate...in a pita...or wrapped in a roll. You can't beat the combination of portobellos off the grill and manchego. It's magic.

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My meat eating boyfriend said it was one of the best things he's ever eaten. I served this as a meal using just 4 caps (served 2 people so 2 caps per person. Used balsamic and spicy mustard instead of sherry and dijon. Simple to make and tastes delicious!!! I have left over vinaigrette now so I plan to make this again next week!

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Amazing! We served this as a side dish, but it could have easily been the entire meal. I used white balsamic vinegar, and I wouldn't change a thing. These are very pretty, easy to make, and would be a great vegetarian dish for company or made on baby bellas as an appetizer or side dish.

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I used balsalmic and it was great! I didn't stack the mushrooms though. Instead, I put cheese, then spinach, then dressing on top of each mushroom individually and served them this way. All my friends loved these! Bobby never fails!

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i love this.we will get portebello mushrooms when we go to warren.i hope they have that.i grew parsly in waddy,ky.the people there are buying that house.they thew out all the herbs i had.they told my husband jim that.like i told you,we miss it there.kroger,fish,chicken,lots of things to by.herbs,many beans,lamb,lots.in the navy i have been everywhere.the most is italy.i was there for 2 years.great food,and pizza.really wonderful.i miss it.thanks.i have shallots in the frige.i will use them!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~