Bobby Flay Grilled Portobello Mushroom Stacks
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
Submitted by: JOANN562
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
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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.
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.
