Grilled Portobello Mushrooms Stacked with Fresh Baby Spinach and Shaved Manchego Cheese
Adapted from recipe courtesy Bobby Flay
Prep Time: 30 min -Inactive Prep Time: — Cook Time:10 min
Serves: 10 appetizer sized servings
10 medium-sized Portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon sea salt
10 fresh basil leaves, washed and blotted dry with paper towels
1 ½ teaspoon freshly ground black pepper
1 pound baby spinach, washed and blotted dry with paper towels
4 ounces manchego cheese, thinly sliced into 10 pieces
Apple Cider Vinaigrette, see recipe below
2 tablespoons finely chopped fresh chives, for garnish, optional
Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly lightly “charred”, takes approx. 4 mins. Gently flip mushrooms over and continue grilling until just cooked through, approx. 2-3 minutes.
Stack the ingredients on each of 10 appetizer sized plates.
Begin with a mushroom cap, a slice of cheese, a basil leaf, some spinach, and a drizzle of Cider Vinaigrette.
Finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
Apple Cider Vinaigrette:
1 small shallot, finely chopped
1/4 cup organic apple cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until mixed thoroughly.