Ingredients:
Medium sized Portobello mushroom caps
Olive Oil
Salt and Pepper
Baby Spinach
Manchego cheese, thinly sliced or shredded.
Red Wine Vinaigrette (ingredients to follow)
Directions:
Heat Grill to high. Brush mushrooms with oil. Season with Salt and Pepper. Grill cap side down till slightly charred 4-5 minutes. Turn and grill until cooked 4-5 minutes. Place mushroom on plate, top with spinach, drizzle with vinaigrette, put cheese on top.
Red Wine Vinaigrette:
1 Small Shallot, finely chopped
1/4 Cup Red Wine Vinegar (Sherry Vinegar or Balsamic Vinegar)
2 tsp Dijon Mustard
1/4 tsp Fresh Ground Pepper
1/4 tsp Kosher Salt
1/2 Cup Olive Oil
Whisk shallot, vinegar, mustard, salt, and pepper in a bowl. Slowly whisk in oil until emulsified.
(courtesy of Chef Bobby Flay)
