Portabellas With Leeks and Spinach
"This is from Martha Stewart Food. My husband and I eat it as a main dish, but it would make a nice appetizer also if you used smaller mushroom caps."
photo by Sharon123
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large portabella mushroom caps
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 leeks, white parts only, sliced
- 2 cups fresh spinach, chopped
- 1 cup goat cheese, crumbled
- salt
- pepper
directions
- Preheat oven to 450.
- Place mushroom caps, gill sides up, on a rimmed baking sheet.
- Drizzle with oil and vinegar, then season with salt and pepper.
- Bake until caps are just tender, approximately 15 minutes.
- Top with leeks, spinach and cheese.
- Bake until spinach begins to wilt and cheese starts to brown.
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Reviews
-
These turned out really well, but I did make a few changes. I sauteed the leeks before adding to the portobella. Next time I will cook the spinach first too, then just broil till the cheese browns a bit. Thank you Serah, I have enjoyed making your recipes for Pick A Chef! :lol:
RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!
