GRILLED SPINACH STUFFED PORTABELLOS

Grilled Spinach Stuffed Portabellos image

Provided by Patrick Johnson

Time 10m

Number Of Ingredients 13

1 medium shallot, finely chopped
1/4 c balsamic vinegar
3 tsp dijon mustard
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 c olive oil
8 large portobello mushroom caps
3 Tbsp olive oil
2 tsp kosher salt
2 tsp black pepper, freshly ground
10 oz baby spinach, stems removed
2 oz manchego cheese, thinkly shaved with veggie peeler
2 Tbsp fresh chives, finely chopped

Steps:

1. Preheat grill to high heat.
2. Brush mushroom caps on both sides with oil and season with salt and pepper. Consider mixing S&P with oil as mushroom caps will quickly absorb the oil.
3. Grill top side down until slightly charred, about 4 minutes. Flip caps and repeat.
4. While briskly whisking, drizzle olive oil into balsamic until emulsified. Once emulsified, add shallot, mustard and season with salt and pepper. Stir to combine.
5. Place spinach in bowl and toss with the dressing.
6. Divide half of the spinach among 4 plates. Top with half of the Manchego cheese and then a mushroom cap. Prepeat the layers in the same order using the remaining spinach and cheese and top with remaining mushroom cap.
7. Drizzle remaining vinaigrette over the mushrooms and garnish with chives.