8portobello mushroom caps wiped clean with a damp cloth Coarse salt
Coarsely-ground black pepper
1/4cupfinely chopped parsley
6cupsdeveined triple washed spinach
3/4poundmanchego cheese common Spanish sharp table cheese
available in the specialty cheese case
or sharp cheddar may be substituted
4piquillo pepperspimientos or roasted red peppers cut into strips
one line for each direction. When saved the lines will be numbered.
Preheat a grill pan to medium-high heat or prepare an outdoor grill.
Turn the oven on moderate heat. Place the hollowed bread in the oven to crisp, 5 minutes.
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil, and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep your parsley and spinach.
Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste.
Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place.