A simple vegetarian and gluten free treat made on the grill and in the kitchen. Perfect for a BBQ. Take off the cheese and it's great for vegans, too.
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Large portobello mushrooms
2 tablespoons olive oil
2 tablespoons sherry vinegar
¼ cup white wine (I use chablis)
fresh baby spinach leaves (1 cup for each mushroom)
Cabot 75 percent reduced fat sharp cheddar
crushed red pepper
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Combine the olive oil, sherry vinegar and wine. Add a sprinkle of basil, garlic salt and crushed red pepper. Mix.
Cut the stem off the mushroom and gently spear the outside several times with a fork. I do this so the marinade gets into the mushroom. Put in marinade, flipping several times. Let marinate for about 20 minutes.
Drizzle a small amount of olive oil in a pot and heat. Rinse and add spinach sprinkled with a little bit of garlic salt. Cover and cook until it begins to wilt.
Grill the portobello for about 3-5 minutes on each side until tender. I keep it on low heat, so it sometimes take a little longer. Be careful not to burn them. Spraying the grill with a grilling spray before can help prevent it from sticking.
Top the mushroom with the sauteed spinach.
Top with cheese.
Put back on the grill until the cheese is melted.