Recipe courtesy of Bobby Flay

Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 entree servings
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Ingredients

Directions

  1. 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.
  2. 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. 1 small shallot, finely chopped
  2. 1/4 cup sherry vinegar or balsamic vinegar
  3. 2 teaspoons Dijon mustard
  4. 1/4 teaspoon kosher salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 1/2 cup olive oil
  7. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
  1. 1 small shallot, finely chopped
  2. 1/4 cup sherry vinegar or balsamic vinegar
  3. 2 teaspoons Dijon mustard
  4. 1/4 teaspoon kosher salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 1/2 cup olive oil
  7. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

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