Stuffed Portobello Mushrooms with Leeks and Spinach

ingredients
all
2 whole leeks
4 whole portobello mushroom caps
extra virgin olive oil
kosher salt and pepper
to taste
extra virgin olive oil
2 cloves garlic
minced
1 whole red pepper
diced
8 whole white button mushrooms
sliced
kosher salt and pepper
to taste
oregano
2 cups spinach
fresh, chopped
1/2 cup goat cheese
crumbled
cookware
1
Trim dark green parts from leeks, slice leeks crosswise, and soak in bowl of 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 and pat dry thoroughly on paper towels.
2
Preheat oven to 450°F.
3
Place mushroom caps, gill sides up, on a baking sheet. Drizzle with oil and season with salt and pepper to taste. Bake for approximately 15 minutes or till caps are tender.
4
In a large sauté pan over medium heat, add olive oil, garlic and leeks, and cook till leeks and garlic begin to turn translucent.
5
Add red pepper and sliced mushroom, and season with salt and pepper. Cook until peppers begin to get soft and mushrooms start to brown slightly. Toss in oregano and remove from heat.
6
Top mushroom caps with leek, garlic, pepper and mushroom mixture.
7
Top mixture with spinach and goat cheese.
8
Bake at 400°F until spinach wilts and cheese starts to brown, 10 to 12 minutes.
notes
ramylle: edited wording for step 5

179 calories
13g fat
2g sat fat
0mg cholesterol
14g carbs
3g dietary fiber
6g protein