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4 portabello mushroom caps
3 t. olive oil
3 T. balsamic vinegar
coarse salt
freshly ground pepper
2 leeks (white parts only, sliced thinly into rings and washed well)
2 c. chopped fresh spinach (about 2 - 3 ounces)
1 c. crumbled soft goat cheese
- Heat oven to 450° F.
- Place mushroom caps, gill sides up on a rimmed baking sheet
- Drizzle with oil and vinegar
- Season with salt and pepper
- Bake until caps are tender, about 15 minutes
- Top with leeks, spinach and cheese
- Season again with salt and pepper
- Bake about 10 - 12 minutes, or until spinach wilts and cheese starts to brown
Serves 4 - 6 or more depending upon what else is served
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