Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
| Ingredients |
|---|
| 4 ounce manchego cheese, thinly sliced into 8 pieces |
| 3 cup baby spinach, washed and dried |
| 1 teaspoon kosher salt |
| 2 tablespoon olive oil |
| 12 portobello mushroom caps, wiped clean |
| 2 tablespoon fresh chives, finely chopped, for garnish, optional |
| 1 serving [Sherry Vinaigrette](http://www.xanthir.com/recipes/showrecipe.php?id=18) |
Instructions:
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.
[Sherry Vinaigrette](http://www.xanthir.com/recipes/showrecipe.php?id=18)Nutrition Facts
Serving Size:4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 |
||
| Total Fat 0 |
||
| Saturated Fat 0 |
||
| Total Carbohydrate 0 |
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| Dietary Fiber 0 |
||
| Sugars 0 |
||
| Protein 0 |
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