KickAss Grilled Stuffed Portobello Mushrooms

Normally, I try to stay away from anything that looks like a slug after its been cooked, but as I’ve said before, Bobby Flay is the Harry Potter of grilling. This recipe is another pulled from his magical spell book and it totally delivers on flavor and makes it so that I can eat something I normally wouldn’t, and thats KickASS!!!! ENJOY!

Ingredients

  • 12 medium-sized portobello mushroom caps, wiped clean

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 pound baby spinach, washed and dried
  • 4 ounces muenster cheese
  • Sherry Vinaigrette, recipe follows
  • 2 tablespoons finely chopped fresh chives, for garnish, optional

Method:

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. You need to baste the caps with the sherry vinaigrette throughout the cooking process!! Finally, turn the mushrooms so that the bottom is facing up, add spinach and top with muenster cheese. Let the mushrooms grill another minute or until the cheese is melted.

To serve, place mushroom on a plate, and drizzle with the left over sherry vinaigrette.

Sherry Vinaigrette:

1 small shallot, finely chopped

1/4 cup sherry vinegar or balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon 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. Slowly whisk in the oil until emulsified.

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