You may also like
Categories:
mushroom caps olive oil kosher salt freshly ground black pepper baby spinach manchego cheese sherry vinaigrette fresh chives
Viewed: 22 - Published at: 2 years agoIngredients
- 12 medium-sized portobello mushroom caps, wiped clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 pound baby spinach, washed and dried
- 4 ounces manchego cheese, thinly sliced into 8 pieces
- Sherry Vinaigrette, recipe follows
- 2 tablespoons finely chopped fresh chives, for garnish, optional
Method
- Heat grill to high.
- Brush mushroom caps on both sides with oil and season with salt and pepper.
- Grill, cap side down, until slightly charred, about 4 to 5 minutes.
- Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
- Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette.
- Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese.
- Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl.
- Slowly whisk in the oil until emulsified.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl.
- Slowly whisk in the oil until emulsified.
