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    You are in: Home / Recipes / Portabellas With Leeks and Spinach Recipe
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    Portabellas With Leeks and Spinach

    Portabellas With Leeks and Spinach. Photo by Sharon123

    1/1 Photo of Portabellas With Leeks and Spinach

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Serah B.'s Note:

    This is from Martha Stewart Food. My husband and I eat it as a main dish, but it would make a nice appetizer also if you used smaller mushroom caps.

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    Units: US | Metric


    1. 1
      Preheat oven to 450.
    2. 2
      Place mushroom caps, gill sides up, on a rimmed baking sheet.
    3. 3
      Drizzle with oil and vinegar, then season with salt and pepper.
    4. 4
      Bake until caps are just tender, approximately 15 minutes.
    5. 5
      Top with leeks, spinach and cheese.
    6. 6
      Bake until spinach begins to wilt and cheese starts to brown.

    Ratings & Reviews:

    • on May 02, 2007


      These turned out really well, but I did make a few changes. I sauteed the leeks before adding to the portobella. Next time I will cook the spinach first too, then just broil till the cheese browns a bit. Thank you Serah, I have enjoyed making your recipes for Pick A Chef! :lol:

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Portabellas With Leeks and Spinach

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 141.9
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 25.9 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 2.3 g
    Sugars 3.3 g
    Protein 3.2 g

    The following items or measurements are not included:

    goat cheese

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