Portabellas with Leeks


  • 4 Portabella Mushroom caps
  • 3 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 Leeks (white parts only) washed and thinly sliced into rings
  • 2 cups chopped fresh spinach (about 2 ounces)
  • 1 cup crubled soft goat cheese
  • Coarse salt and ground pepper to taste

Cooking Instructions

  1. Preheat the oven to 450 degrees F.
  2. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with olive oil and vinegar & season with salt and pepper.
  3. Bake until caps are tender, about 15 minutes.
  4. Top with leeks, spinach, and cheese; season again with salt and pepper.
  5. Bake until spinach wilts and cheese starts to brown, about 10 to 12 minutes.