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Portobello Mushrooms with Leeks, Spinach and Cheese Recipe

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This recipe for Portobello Mushrooms with Leeks, Spinach and Cheese is from The SDCI Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:
2 leeks
4 Portobello mushroom caps
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
Kosher or sea salt and black pepper
2 cups chopped fresh (preferably organic) spinach (about 2 ounces)
1 cup crumbled soft goat cheese, or Greek feta cheese (your preference)
Directions:
Directions:
Pre‐heat oven to 450 degrees
Leeks are sandy by nature. Their flavor is well worth the preparation. Here’s an easy way to clean them.
Trim dark‐green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
Top with leeks, spinach, and cheese; season again with salt and pepper.
Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes
Personal Notes:
Personal Notes:
A lovely lunch or a fancy side dish for a dinner party

 

 

 

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