Portobellos with Leeks and Spinach

Serves 4 | Prep time: 30 minutes | Total time: 30 minutes

4 portobello mushroom caps

3 tablespoons olive oil

3 tablespoons balsamic vinegar

Coarse salt and ground pepper

2 leeks (white parts only), thinly sliced into rings and washed well

2 cups chopped fresh spinach (about 2 ounces)

1 cup crumbled soft goat cheese

Preheat oven to 450°. Place mushroom caps, gill side 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. Print Recipe