grilled spinach stuffed portabellos

Name: Grilled Spinach Stuffed Portabellos
Prep time: 5 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 medium shallot, finely chopped; 1/4 cup(s) balsamic vinegar; 3 teaspoon(s) dijon mustard; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) black pepper, freshly ground; 1/4 cup(s) olive oil; 8 large portobello mushroom caps; 3 tablespoon(s) olive oil; 2 teaspoon(s) kosher salt; 2 teaspoon(s) black pepper, freshly ground; 10 ounce(s) baby spinach, stems removed; 2 ounce(s) manchego cheese, thinkly shaved with veggie peeler; 2 tablespoon(s) fresh chives, finely chopped

(1 RATING)

29 Pinches 1 Photo

Patrick Johnson

Kingwood, TX

Updated on Dec 9, 2011

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.

Rate

prep time 5 Min

cook time 5 Min

method Grill

yield 4 serving(s)

Ingredients

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

How To Make grilled spinach stuffed portabellos

Step 1

Preheat grill to high heat.

Step 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.
Step 3

Grill top side down until slightly charred, about 4 minutes. Flip caps and repeat.
Step 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.
Step 5

Place spinach in bowl and toss with the dressing.
Step 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.
Step 7

Drizzle remaining vinaigrette over the mushrooms and garnish with chives.
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