Bobby Flay Grilled Portobello Mushroom Stacks

6 medium-sized portobello mushroom caps, wiped clean
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound baby spinach, washed and dried
4 slices mozzarella cheese, part skim

~2 tablespoons finely chopped fresh chives, for garnish ~optional~

Sherry Vinaigrette:

1 small shallot, finely chopped
2 Tbsp sherry vinegar or balsamic vinegar
1 teaspoons Dijon mustard
dash kosher salt
1/4 cup olive oil

Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
Stack the ingredients on each of 2 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.

Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.




Number of Servings: 2

Recipe submitted by SparkPeople user JOANN562.