Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Goat Cheese

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Nate Brown

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
• 6 ounces goat cheese, thinly sliced into 8 pieces
• Sherry Vinaigrette, recipe follows
• 2 tablespoons finely chopped fresh chives, for garnish, optional

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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Source: Nate Brown

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