Grilling Recipes and Barbecue Recipes
Grilled Portabella Mushrooms Stacked with Spinach and Manchego Cheese Recipe
 BBQ and Barbecue Side Dish Recipes


Grilled Portabella Mushrooms Stacked with Spinach and Manchego Cheese
Serves: 4 / Preparation time: 15 minutes / Total time: 45 minutes

"When grilled, portabella mushrooms take on an incredibly satisfy meaty quality," writes Bobby Flay in his latest grilling book, "Bobby Flay's Grilling for Life" (Scribner, $22). "I think of this dish as a first-course salad, but it could easily be the centerpiece of a vegetarian meal. Stack the mushrooms for that professional chef look and be sure to shave the cheese with a vegetable peeler."


1 small shallot, peeled, finely chopped

1/4 cup sherry vinegar or balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup olive oil


8 medium (about 4 inches in diameter) portabella mushroom caps

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

8 ounces baby spinach

2 ounces Manchego cheese, thinly shaved

2 tablespoons finely chopped fresh chives

Preheat the grill to high.

To prepare the sherry vinaigrette, in a small bowl whisk together the shallot, vinegar, mustard, salt and pepper. Slowly drizzle in the quarter cup of oil and whisk until it's emulsified. Set the vinaigrette aside.

Brush the mushroom caps on both sides with the 2 tablespoons of oil and season them with the salt and black pepper. Grill the caps, top side down, until they are slightly charred, 3 to 4 minutes.

Turn the mushrooms over and continue to grill until they are just cooked through, 3 to 4 minutes longer.

Place the spinach in a medium bowl and toss it with some of the sherry vinaigrette.

Divide half of the spinach among 4 salad plates. Top the spinach with half of the cheese and then a grilled mushroom. Repeat the layers in the same order using the remaining spinach and cheese and ending with a mushroom cap. Press down gently on the stacks to keep them from falling.

Drizzle the remaining vinaigrette over the mushrooms and garnish with the chives. Serve immediately.

Cook's note: Manchego is a Spanish sheep's milk cheese. Other cheeses that blend well with the mushrooms are Gouda and smoked provolone.

From "Bobby Flay's Grilling for Life" by Bobby Flay (Scribner, $22). Tested by Susan Selasky for the Free Press Test Kitchen. 291 calories (63% from fat), 20 grams fat (5 grams sat. fat), 18 grams carbohydrates, 9 grams protein, 542 mg sodium, 15 mg cholesterol, 157 mg calcium, 5 grams fiber.

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