Grilled portobello mushrooms
Tuesday, May 6, 2008 | | |Grilled portobello mushrooms stacked with fresh spinach and shaved Manchego cheese
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Vegetarian Grilling
12 medium-sized portobello mushroom caps, erased
2 tablespoons olive oil
1 C. Tea kosher salt
1 teaspoon freshly ground black pepper
1 / 2 pounds baby spinach, washed and dried
4 ounces Manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional
Grill on high heat. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, heading down, until slightly charred, about 4 to 5 minutes. Turn mushrooms over and continue grilling until cooked, about 3 to 4 minutes more.
Stack the ingredients on each of 4 salad plates starting with a ceiling of mushrooms, a slice of cheese, some spinach, and a net Sherry vinaigrette. Add another cap mushroom vinaigrette moreover, spinach, and another slice of cheese. Place a third of mushrooms ceiling above and conclude with other drizzling dressing and garnish with chopped chives, if desired.
Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil until emulsified.
Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil until emulsified.
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Vegetarian Grilling
12 medium-sized portobello mushroom caps, erased
2 tablespoons olive oil
1 C. Tea kosher salt
1 teaspoon freshly ground black pepper
1 / 2 pounds baby spinach, washed and dried
4 ounces Manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional
Grill on high heat. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, heading down, until slightly charred, about 4 to 5 minutes. Turn mushrooms over and continue grilling until cooked, about 3 to 4 minutes more.
Stack the ingredients on each of 4 salad plates starting with a ceiling of mushrooms, a slice of cheese, some spinach, and a net Sherry vinaigrette. Add another cap mushroom vinaigrette moreover, spinach, and another slice of cheese. Place a third of mushrooms ceiling above and conclude with other drizzling dressing and garnish with chopped chives, if desired.
Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil until emulsified.
Sherry Vinaigrette:
1 small shallot, finely chopped
1 / 4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1 / 4 C. Tea kosher salt
1 / 4 teaspoon freshly ground black pepper
1 / 2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil until emulsified.
