Ingredients
1 cup grated hard Gouda (or the cheese of your choice), divided into 2/3 cup & 1/3 cup
4 medium Portobello mushrooms, stems removed
1 medium fennel bulb (green top removed)
1 small garlic clove, minced
2 Tbs Traditional Balsamic Vinegar
2 tsp kosher salt
freshly ground black pepper
3/4 cup Sage Infused Olive Oil
3/4 – 1 lb spinach leaves, stems removed
Directions:
Preheat oven to 400.
Make vinaigrette: Combine Traditional Balsamic Vinegar, garlic, salt & pepper in large bowl. Slowly whisk in Sage EVOO and 3/4 cup grated cheese.
Place mushrooms on baking sheet gill side down, and brush with 3-4 Tbs of the vinaigrette. Roast 25-30 minutes until mushrooms are tender.
Shave fennel into paper thin slices and drizzle 1/2 of the remaining vinaigrette. Add spinach to the bowl with the rest of vinaigrette and toss. Place spinach in the center of a platter in a pile. Cut mushrooms while still warm, slice thinly on the bias. Arrange on top of spinach and garnish with the rest of the cheese. Serve immediately.