Just back from another trip to Baja California Mexico where I was treated to this wonderful Grilled Baja Style Cheese Topped Portobello Mushrooms small plate.
During my trip I went to Cava de Marcelo, producers of Baja wines and cheeses. There was no way to pass up recreating this small plate dish with their delicious Ramonelli Queso (a creamy, soft, and mild unaged white cheese.) Cava de Marcelo is one of many winery and cheese farms along the wine and cheese trails found in Bajas Valle de Guadalupe.
|Garlic||4 Clove (20 gm) , mince|
|Minced onion||3 Tablespoon|
|Spinach leaves||2 Cup (32 tbs) , chop (stems removed)|
|Queso fresco||1 Cup (16 tbs) , shredded|
|Oilve oil||1 1/2 Teaspoon (in total)|
|Fresh basil leaves||4 (optional)|
|Roma tomato||1 (thick sliced, optional)|
2.In a skillet, sauté onion in a drizzle of olive oil until translucent.
3.Add garlic to sauté.
4.When you can smell the garlic, add the spinach leaves to wilt.
5.Add a pinch or two of salt & pepper.
6.Optional: Add of Basil leaves.
7.Remove skillet from heat just before spinach is fully wilted.
8.Set grill for two zone grilling.
9.Brush Portabello mushroom caps with olive oil and place directly over coal, top side up.
10.Cook for three minutes and then flip over.
11.Add half of the spinach mixture to each Portabello mushroom cap.
12.Grill for an additional 5 minutes until Portabello mushroom is tender.
13.Remove to cool side of grill and top each Portabello mushroom cap with Queso.
14.Cover with grill lid to melt the cheese - time will vary.
15.Optional: Brush Roma Tomatoes with olive oil and add a pinch or two of salt and pepper.
16.Grill on each side for three minutes.
17.When Queso has melted, remove and serve with a drizzle of olive oil and top with a pinch of Basil leaves.