Bobby Flay Grilled Portobello Mushroom Stacks

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 445.7
  • Total Fat: 30.3 g
  • Cholesterol: 20.0 mg
  • Sodium: 1,155.1 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 11.8 g
  • Protein: 24.8 g

View full nutritional breakdown of Bobby Flay Grilled Portobello Mushroom Stacks calories by ingredient
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Introduction

Something that I want to try & needed to see the nutritionals 1st...changed the cheese from manchego to light mozzarella & reduced the amount of vinegarette...need to find a dressing that is lower in fat...will update after we try it! ;-) Something that I want to try & needed to see the nutritionals 1st...changed the cheese from manchego to light mozzarella & reduced the amount of vinegarette...need to find a dressing that is lower in fat...will update after we try it! ;-)
Number of Servings: 2

Ingredients

    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

    Sherry Vinaigrette:

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

Directions

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.

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