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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Place mushroom caps, gill sides up, on a rimmed baking sheet.
  3. Drizzle with oil and vinegar, then season with salt and pepper.
  4. Bake until caps are just tender, approximately 15 minutes.
  5. Top with leeks, spinach and cheese.
  6. Bake until spinach begins to wilt and cheese starts to brown.

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