Grilled Spinach Stuffed Portabellos

1
Patrick Johnson

By
@pwjohnso

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
5 Min
Cook:
5 Min
Method:
Grill

Ingredients

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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

Step-by-Step

  • 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.

Printable Recipe Card

About Grilled Spinach Stuffed Portabellos

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




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