grilled spinach stuffed portabellos
★★★★★
1
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.
►
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