Medium sized Portobello mushroom caps
Salt and Pepper
Manchego cheese, thinly sliced or shredded.
Red Wine Vinaigrette (ingredients to follow)
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)