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GRILLED PORTOBELLO MUSHROOMS STACKED WITH SPINACH AND SHAVED PARMESAN

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Ingredients

  • portobello mushroom
  • olive oil
  • spinach
  • lemon pepper
  • 2 ounce parmesan cheese
  • 2 ounce cherry tomatoes

Preparation

Baking Directions:

Prepare the grill or preheat the broiler.

Brush the mushrooms with oil and grill until tender.

3 to 4 minutes.

Toss the spinach with just enough vinaigrette to coat the leaves.

Stack the ingredients on salad plates starting with a small pile of spinach, then a layer of shaved Parmesan, then a mushroom.

Repeat the layers in the same order, pressing down gently to keep the stack from falling.

Drizzle a little extra vinaigrette over the salads, garnish with the cherry tomato halves, and serve while the mushrooms are still warm.

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