Name: Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 4 medium-sized Portobello mushroom caps, wiped clean; 3 Tablespoons Epicurean Olive Oil. (I love the Basil, Garlic, & Cilantro/Onion blends); 1 - 1/2 Tablespoons Sassy Cilantro Seasoning; 1 pound raw baby spinach washed and blotted dry with paper towels; 2 ounces Manchego cheese, thinly sliced into 10 pieces; 4-8 fresh basil leaves, washed and blotted dry with paper towels; FOR THE VINAIGRETTE :; 1 small shallot, finely minced; 4 Tablespoons Ripe Peach White Balsamic Vinegar or Alfoos Mango White Balsamic Condimento; Pinch of sea salt; 2 teaspoons freshly ground black pepper.; 1 Tablespoon Olive Oil; -Optional- Chives for garnish.

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

Yield: 4 appetizer servings

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients

4 medium-sized Portobello mushroom caps, wiped clean
3 Tablespoons Epicurean Olive Oil. (I love the Basil, Garlic, & Cilantro/Onion blends)
1 - 1/2 Tablespoons Sassy Cilantro Seasoning
1 pound raw baby spinach washed and blotted dry with paper towels
2 ounces Manchego cheese, thinly sliced into 10 pieces
4-8 fresh basil leaves, washed and blotted dry with paper towels
FOR THE VINAIGRETTE :
1 small shallot, finely minced
4 Tablespoons Ripe Peach White Balsamic Vinegar or Alfoos Mango White Balsamic Condimento
Pinch of sea salt
2 teaspoons freshly ground black pepper.
1 Tablespoon Olive Oil
-Optional- Chives for garnish.

Instructions

Preheat Grill to medium-high, wipe with oil or spray as needed to prevent sticking.

Vinaigrette dressing:

In a small bowl, whisk together, shallot, balsamic vinegar, sea salt, and pepper. Slowly incorporate in olive oil until mixed thoroughly.

Mushrooms:

Brush mushroom caps well, on both sides with oil and season with My Sage Gourmet Sassy Cilantro, Tuscan, or Garlic seasoning blend.
Grill over direct heat, Top side of the mushroom cap facing up, until lightly “charred”, takes approx. 4 mins.
Gently flip mushrooms over and continue grilling until tender. approx. 3-4 minutes.
While mushrooms are still on the grill, add basil leaves and top with cheese.
On each plate, place a mound of Spinach leaves
Carefully plate ea. mushroom cap on top spinach mound.
Finish by drizzling each with vinaigrette and garnishing with chopped chives, if desired. Allow to stand 5 minutes to absorb the vinaigrette.

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese