Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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.
3. Sherry Vinaigrette:
4. 1 small shallot, finely chopped
5. 1/4 cup sherry vinegar or balsamic vinegar
6. 2 teaspoons Dijon mustard
7. 1/4 teaspoon kosher salt
8. 1/4 teaspoon freshly ground black pepper
9. 1/2 cup olive oil
10. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
11. Sherry Vinaigrette:
12. 1 small shallot, finely chopped
13. 1/4 cup sherry vinegar or balsamic vinegar
14. 2 teaspoons Dijon mustard
15. 1/4 teaspoon kosher salt
16. 1/4 teaspoon freshly ground black pepper
17. 1/2 cup olive oil
18. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
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