Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

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Yum

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my first grilling endeavor ever...and it was a great recipe to start with! super easy and delicious...made me feel like a gourmet chef : i didn't stack the mushrooms, i just turned them upside down and put all the stuff on top of them..which seemed to work pretty well. the only thing i should have done that i didn't was to have the cheese on hand immediately after the mushrooms came off the grill...i found that the mushrooms lost heat pretty quickly so by the time i got the cheese on them, it didn't melt as much as i would have liked. overall, these were pretty darn good mushrooms!

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The dressing was delicious and good for marinate and salad dressing the next day. Stacking the mushrooms made them messy and difficult to eat so it's better to prepare and present them individually. I chopped my spinach and did not wilt it as I prefer it raw. I served it as a vegetable side to grilled chicken and salad. I will definately make it again but iI was not blown away by the dish.

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I would use less salt next time, but overall this was a nice change. The dressing was also very nice on salad the next day.

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Haven't tried the sherry vinegar yet, but the balsamic vinegar version is outstanding.

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Presents and tastes like a gourmet meal - yet is so easy to make. A definite keeper - and great for vegetarian BBQs.

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I cannot express the delight I had while eating this dish. As one previous poster mentioned, it is like eating a juicy, delicious steak! The manchego cheese and sherry vinaigrette are perfect complements to the dish. I didn't stack the mushrooms either, but placed them, piping hot, over the bed of spinach, cheese and vinaigrette. I added a bit of cheese on top for presentation purposes. YUM! Can't go wrong with this one for a quick weeknight meal or for entertaining a crowd.

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My son does not eat meat and I wanted to make something special for him for Christmas. Since he would not be able to indulge in many of the other items on our holiday table this year, I chose this recipe. However, I altered it to make a hot item. I bought the largest mushroom caps I could find, drizzled them with olive oil, layered them with the spinach and cheese, and topped them with panko bread crumbs. I tossed them into a hot oven (400 to roast for about 10 minutes. When they came out, they were drizzled with balsamic vinegar and sprinkled with sea salt and fresh black pepper. He was thrilled to have such a special item prepared with him in mind and found it filling, and the rest of my guests found the mushrooms flavorful and a nice accompaniment to the roast and yorkshire pudding that was served for them.

I am going to make them again in the warm weather, as a side with grilled chicken. The recipe is a nice combination of ingredients and I want to make them following the recipe as well. Thanks for inspiring a home run at my house.

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My husband said this is the best vegetarian meal I have ever made! I spring vegetarian meals on him occasionally and he has never said that before. I didn't stack them because that made them too difficult to eat and I tossed the spinach with the dressing first, but other than that everything else was the same and delicious. The grilled mushroom melted the manchego cheese and wilted the spinach slightly - so great. I will make these again and again.

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This is a great recipe for vegetarians and meat eaters alike. A guest suggested that toasted (but not candied pecans would be a good addition, so will try that next time. Will definitely make this again.