Grilled portabello mushrooms stacked with spinach and Manchego cheese from Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire by Bobby Flay

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Notes about this recipe

  • cespitler on August 11, 2013

    Let me just start by saying that I made substitutions left and right while making this, but I do think that I stayed true to the idea. The vinaigrette was perfect for my portobellos with sauteed kale, and a local goats-milk cheese. Because I had the kale already cleaned and sauteed, this dish came together quickly. Good reviews and we've been using the extra vinaigrette on salads with the extra portobellos sliced and added on top.

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