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
Dietary Fiber
0
Sugars
0
Protein
0
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