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.
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
No nutrition information available
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.