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Recipes
Photo: Portobellos with Leeks and Spinach
ingredients
 
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
Portobellos with Leeks and Spinach
 Serves 4 | Prep time: 30 minutes | Total time: 30 minutes
 



  1. 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.

Per serving: 236 calories; 16.6 grams fat; 9.6 grams protein; 15.3 grams carbohydrates; 3.1 grams fiber



The Everyday Food television series is produced in association with Everyday Food Magazine. Everyday Food is a production of Martha Stewart Living Television in association with WETA-TV Washington, DC.
Funding has been provided by Ghirardelli, Uncle Ben's, Silk, and SVP Worldwide.

©2007 Martha Stewart Living Omnimedia Inc and Greater Washington Educational Telecommunications Association.
All rights Reserved.

Originally Published May 5, 2005 | Last Modified January 5, 2007