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baguettes sherry vinegar mustard Worcestershire sauce extra-virgin olive oil garlic mushroom caps salt parsley manchego cheese piquillo peppers
Viewed: 19 - Published at: 7 years agoIngredients
- 2 baguettes, halved across, split and some of the soft insides removed
- 4 tablespoons sherry vinegar
- 2 rounded tablespoons spicy mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil, eyeball it
- 6 cloves garlic, finely chopped
- 8 portobello mushroom caps, stems removed and wiped clean with damp cloth
- Coarse salt and coarse black pepper
- 1/4 cup finely chopped parsley, a generous handful
- 6 cups, a package, deveined triple washed spinach, coarsely chopped
- 3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted
- 4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips
Method
- Preheat a grill pan to medium high heat or prepare outdoor grill.
- Turn the oven on moderate heat.
- Place the hollowed bread in oven to crisp, 5 minutes.
- In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic.
- Place mushrooms in a shallow dish and pour marinade over the caps.
- Turn caps in marinade and season with salt and pepper.
- Let stand 10 minutes.
- Prep your parsley and spinach.
- Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time.
- Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens.
- Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit.
- Toss the salad and adjust the salt and pepper, to your taste.
- Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place.
