Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

1. 1

   Heat grill to high.

2. 2

   Brush mushroom caps on both sides with oil and season with salt and pepper.

3. 3

   Grill, cap side down, until slightly charred, about 4 to 5 minutes.

4. 4

   Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.

5. 5

   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.

6. 6

   Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese.

7. 7

   Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.

8. 8

   1 small shallot, finely chopped

9. 9

   1/4 cup sherry vinegar or balsamic vinegar

10. 10

    2 teaspoons Dijon mustard

11. 11

    1/4 teaspoon kosher salt

12. 12

    1/4 teaspoon freshly ground black pepper

13. 13

    1/2 cup olive oil

14. 14

    Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl.

15. 15

    Slowly whisk in the oil until emulsified.

16. 16

    1 small shallot, finely chopped

17. 17

    1/4 cup sherry vinegar or balsamic vinegar

18. 18

    2 teaspoons Dijon mustard

19. 19

    1/4 teaspoon kosher salt

20. 20

    1/4 teaspoon freshly ground black pepper

21. 21

    1/2 cup olive oil

22. 22

    Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl.

23. 23

    Slowly whisk in the oil until emulsified.

* Per serving · 4 servings · Values may vary.

No additional tips available.