I found this recipe on New Year's Eve, and we've made it at least 5 times since then. We've altered it some to create a truly fantastic meal. It doesn't work *as* well with the baby bellas, or even the small regular bellas, but it still works. The large mushrooms are so hearty, that they make a wonderful vegetarian entree - even for the "meat and potatoes" kind of person. We've made this with feta, goat cheese, and parmesan, but the manchego is still the best. We've served it twice when we've had company, and we get RAVE reviews. They always want the recipe.
Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
Adapted from recipe by Bobby Flay
Prep Time: 30 min
Cook Time: 10 min
Serves: 4 entree servings
- 4 large-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
- White Balsamic Vinaigrette, recipe follows
- 2 tablespoons finely chopped fresh chives, for garnish, optional
- Quinoa cooked in chicken broth
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 quinoa, mushroom cap, a slice of cheese, some spinach, and a drizzle of Vinaigrette. Garnish with chopped chives if desired.
1 small shallot, finely chopped
1/4 cup white balsamic vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oilWhisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.