Mushroom Melts With Spinach Salad
These delectable grilled portobello mushroom toasts are a mouthwatering delight. The juicy mushrooms are marinated with shallots and garlic, then crowned with gooey gorgonzola cheese. Toasted bread provides the perfect crunchy base for each savory bite, while a bed of tender young leaf spinach offers a refreshing contrast. Ready to take your taste buds on a flavorful journey? Let's get cooking!
— Constant Cookbook
Ingredients
- 4 large flat portobello mushrooms , stalks removed and discarded
- 1 shallot , finely sliced
- 1 small garlic clove , finely chopped
- 5 tbsp olive oil
- 4 slices white bread - we used a bloomer loaf
- 140g gorgonzola cheese , sliced into 4 pieces
- 225g bag prepared young leaf spinach
Instructions
- Preheat the grill to high. Toss the mushrooms in a large bowl with the shallot, garlic and 2 tbsp of the oil.
- Drizzle the bread with some olive oil, grill until lightly toasted, then set aside. Grill the mushrooms for 4-5 mins on each side until cooked. Divide the cheese between each of the mushroom cavities, sit the mushrooms on the toast, cheese side up, and put back under the grill and cook until the cheese is melting and bubbly.
- Toss the spinach in the marinade bowl with the remaining oil and season if you want. Serve the spinach topped with the mushroom toasts.
Yield
Serves 4
Nutrition
- Calories: 361 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.99 milligram of sodium
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