Portobellos with Leeks and Spinach Recipe | PBS Food

Portobellos with Leeks and Spinach


Prep time: 30 Minutes

Total time: 30 Minutes

Yield: Serves 4



  • 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


  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.

Nutrition Info

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