Portobello mushrooms are so good when they’re grilled! And Zinc has this Patty Melt made with Portobello, Nopalitos, onions and Swiss Cheese – that is melt-in-your mouth good. Served on a bed of spinach with a side of sweet potato fries – you have to try it!
Clean the mushroom and remove the stem. Remove all spines from napolito. Combine all ingredients for marinade and let mushrooms marinate for about 20 minutes. Grill mushroom and napolito (if fresh) for about 10 minutes or until tender.
Saute garlic in olive oil and add spinach – toss till coated and remove.
Place mushroom on top of spinach and top with cheese, sliced napolito and grilled onions. Place in a hot oven to melt cheese and serve.
- Large Portobello Mushroom
- Texas Sweet Onions
- 1/4 Cup Grated Baby Swiss Cheese
- 1 clove Minced Garlic
- Fresh Spinach
- 1 Cup Olive Oil
- 1 Cup Balsamic Vinegar
- 4 Garlic Cloves, Rough Chopped
- 2 tsp Kosher Salt
- 1 tsp Cracked Black Pepper
- 2 TBLSP Dijon Mustard