Portobello with Leeks, Spinach and Goat Cheese

10. February 2005 Vegetables + Salads 0

I love serving this salad because it’s so different from just a lazy bowl of mixed greens.

3 fresh portobello mushrooms, brushed off dirt using paper towel
1 leek, roughly chopped and thoroughly washed minus the hard green leaves
a handful of baby spinach, roughly chopped
goat cheese
balsamic vinegar
salt, pepper, olive oil

1. Preheat oven at 450º. Drizzle balsamic vinegar and olive oil onto the pleat side of the mushrooms. Sprinkle with salt and pepper. Bake them for about 17 minutes, pleats up.
2. Top with chopped leeks and spinach. Bake for about 10 more minutes until leeks are soft. Top with goat cheese during the last 3 minutes.

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