Monday, June 18, 2007

Portobellos with Leeks and Spinach


What is better than a portobello mushroom?
A portobello mushroom with wilted spinach, leeks and feta cheese on top. This is a very light, healthy dinner. The crumbled feta(for the salty flavor) on top with ground pepper really made for a delicious dinner.
  • 2 leeks
  • 4 portobello mushroom caps
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Coarse salt and ground pepper
  • 2 cups chopped fresh spinach (about 2 ounces)
  • 1 cup crumbled feta/ I also used fresh mozz placing them around the spinach.
  1. Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
  2. Preheat oven to 450 degrees. Place mushroom caps, gill sides 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.
  3. 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.

2 comments:

pflower10 said...

Nie- You are amazing!! Do you really cook like this every night? You are such a gourmet! I am in LOVE with this whole blog!!!! I am going to try each and everyone of your recipe's for sure!

And please give us tips about your pictures too!

nie nie said...

oh you know, i like cooking. try them out and let me know ok pf-10