Saturday, June 4, 2016

Invite Sherry Vinegar to Your Next Barbecue!

Sherry vinegar is perhaps one of the most under-appreciated ingredients in the American kitchen. I know this, because it is very hard to locate in my neighborhood, which is graced with Whole Foods, Trader Joe's, and Straub's; but, it was World Market that saved the day and allowed me to make this spectacular recipe for "Grilled Portobello Mushrooms Stacked with Spinach and Shaved Manchego Cheese!" Not only does this recipe get it's exquisite roots from Spain's legendary Sherry production, it is a vegetarian's dream (or at least a lacto-vegetarian), the perfect entree or first course when cooking outdoors.

Depending on the size of portobellos you buy, which can vary enormously, construct your stacks accordingly. For instance, if you can only find the gigantic mushrooms, just serve one, topped with Manchego, spinach, and the Sherry vinaigrette. Or, if you use medium sized ones, like I did here, stack two. It's very forgiving. I've been making this recipe for years, and even now I am still amazed from the first to last bite! Save money on a steak, you'll be surprised! 

Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

Serves 4 as an entree

For the Sherry vinaigrette
1 small shallot, finely chopped
1/4 cup Sherry vinegar (the original recipe recommends balsamic vinegar as an alternate, but don't do it, the Sherry vinegar is what truly makes it shine!)
2 teaspoons Dijon mustard
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

For the mushroom stacks
12 medium-sized portobello mushroom caps, wiped clean (no stems)
2 tablespoons olive oil
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces Manchego cheese, thinly sliced into 8 pieces
2 tablespoons finely chopped fresh chives, for garnish

For the Sherry vinaigrette
Add all the ingredients into a mason jar and shake until emulsified, or whisk in a small bowl. Set aside until ready to use.

For the mushroom stacks
Heat grill to high. Brush the mushroom caps on both sides with the olive oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4-5 minutes. (Don't let them burn!) Turn the mushrooms over and continue grilling until just cooked through and starting to soften, about 3-4 minutes longer.

Stack the ingredients on each of 4 salad plates starting with a mushroom cap (cap-side up, making a "bowl"), a slice of cheese, some spinach, and a drizzle of Sherry vinaigrette. Add another mushroom cap, another slice of cheese, spinach, and another drizzle of the vinaigrette. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnish with the chopped chives.

How beautiful!

Recipe adapted from Bobby Flay.


  1. Wow! I made these for my vegan boyfriend and we both loved it! Thanks for such a great recipe! I was able to find sherry vinegar at my local grocery store.

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