Rating: 3.29 stars
65 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 20
  • 2 star values: 15
  • 1 star values: 3

Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.

Everyday Food, July/August 2004

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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450 degrees. 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.

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Reviews (2)

65 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 20
  • 2 star values: 15
  • 1 star values: 3
Rating: 4 stars
08/04/2017
Substituted mascarpone cheese for the goat cheese. Mixed the mascarpone with some fresh lime juice to give it some zip. Yummy!!
Rating: 5 stars
06/09/2014
These are excellent however for a REAL treat replace the spinach and goat cheese with chopped pears, bacon and Gorgonzola! They are absolutely delish with just a touch of sweet!