The belly rules the mind. ~Spanish Proverb

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Grilled Portobello Mushroom with Red Wine Vinaigrette March 6, 2010

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)

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