grilled spinach stuffed portabellos
(1 rating)
The beefy notes of the portobello are very satisfying and work well with the zesty tang of the balsamic vinaigrette. This recipe is great served alongside a perfectly grilled flank steak.
►
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
5 Min
method
Grill
Ingredients For grilled spinach stuffed portabellos
-
1 mdshallot, finely chopped
-
1/4 cbalsamic vinegar
-
3 tspdijon mustard
-
1/2 tspkosher salt
-
1/2 tspblack pepper, freshly ground
-
1/4 colive oil
-
8 lgportobello mushroom caps
-
3 Tbspolive oil
-
2 tspkosher salt
-
2 tspblack pepper, freshly ground
-
10 ozbaby spinach, stems removed
-
2 ozmanchego cheese, thinkly shaved with veggie peeler
-
2 Tbspfresh chives, finely chopped
How To Make grilled spinach stuffed portabellos
-
1Preheat grill to high heat.
-
2Brush mushroom caps on both sides with oil and season with salt and pepper. Consider mixing S&P with oil as mushroom caps will quickly absorb the oil.
-
3Grill top side down until slightly charred, about 4 minutes. Flip caps and repeat.
-
4While briskly whisking, drizzle olive oil into balsamic until emulsified. Once emulsified, add shallot, mustard and season with salt and pepper. Stir to combine.
-
5Place spinach in bowl and toss with the dressing.
-
6Divide 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.
-
7Drizzle remaining vinaigrette over the mushrooms and garnish with chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Grilled Spinach Stuffed Portabellos:
ADVERTISEMENT
ADVERTISEMENT