Portabellas With Leeks and Spinach

READY IN: 30mins
Recipe by Serah B.

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.

Top Review by Sharon123

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:

Ingredients Nutrition


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

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