- portobello mushroom
- olive oil
- lemon pepper
- 2 ounce parmesan cheese
- 2 ounce cherry tomatoes
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.