Grilled Spinach Stuffed Portabellos Recipe

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Grilled Spinach Stuffed Portabellos

Patrick Johnson

By
@pwjohnso

The beefy notes of the portabello are very satisfying and work well with the zesty tang of the balsamic vinaigrette.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
5 Min
Cook:
5 Min
Method:
Grill

Ingredients

1 small
shallot, finely chopped
1/4 c
balsamic vinegar
2 tsp
dijon mustard
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
1/4 c
olive oil
8 medium
portobello mushroom caps
2 Tbsp
olive oil
1 tsp
kosher salt
1 tsp
black pepper, freshly ground
8 oz
baby spinach, stems removed
2 oz
manchego cheese, thinkly shaved with veggie peeler
2 Tbsp
fresh chives, finely chopped

Step-By-Step

1Preheat grill to high heat.

2Brush mushroom caps on both sides with oil and season with salt and pepper.

3Grill top side down until slightly charred, about 4 minutes. Turn over and repeat for another 3-4 minutes.

4Place spinach in bowl and toss with the dressing.

5Divide half of the spinach among 4 plates. Top with half of the Manchego cheese and then a mushroom cap. Prepeat the layers in the same order using the remaining spinach and cheese and top with remaining mushroom cap.

6Drizzle remaining vinaigrette over the mushrooms and garnish with choped chives.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American