Veggie Blast Week, Part 2: Grilled Portobello Stacks
Portobellos are extremely popular in our household. We have stuffed, sautéed, and marinated them with all sorts of ingredients. Our favorite cooking method, however, is grilling portobellos. The smoky, earthy flavor is out of this world when this big mushroom hits the grill! In our journey to have a veggie-delightful week, we fired up some grilled portobello stacks, complete with the creamy-butteriness of Spanish Manchego cheese slices.
Grilled Portobello Stacks
- 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
- 2 tablespoons chopped chives or other fresh herb (optional)
- 1 small shallot, minced
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 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 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of vinaigrette (see below for prep). 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. Garnish with chopped chives, or other fresh herb if desired.
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
- *Recipe inspired by Bobby Flay, Boy Meets Grill