Grilled Spinach Stuffed Portabellos

Patrick Johnson


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 vote

5 Min
5 Min


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

How to Make Grilled Spinach Stuffed Portabellos


  1. Preheat grill to high heat.
  2. Brush 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.
  3. Grill top side down until slightly charred, about 4 minutes. Flip caps and repeat.
  4. While briskly whisking, drizzle olive oil into balsamic until emulsified. Once emulsified, add shallot, mustard and season with salt and pepper. Stir to combine.
  5. Place spinach in bowl and toss with the dressing.
  6. Divide 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.
  7. Drizzle remaining vinaigrette over the mushrooms and garnish with chives.

Printable Recipe Card

About Grilled Spinach Stuffed Portabellos

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

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