Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

Ingredients

• •4 ounce manchego cheese, thinly sliced into 8 pieces
• •3 cup baby spinach, washed and dried
• •1 teaspoon freshly ground black pepper
• •1 teaspoon kosher salt
• •2 tablespoon olive oil
• •12 portobello mushroom caps, wiped clean
• •2 tablespoon fresh chives, finely chopped, for garnish, optional
• •1 serving [Sherry Vinaigrette](http://www.xanthir.com/recipes/showrecipe.php?id=18)

Steps

1. 1Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
2. 2Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
3. 3[Sherry Vinaigrette](http://www.xanthir.com/recipes/showrecipe.php?id=18)