Portobellos with Leeks and Spinach

Ingredients

• 4 portobello mushroom caps
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• Coarse salt and ground pepper
• 2 leeks (white parts only) thinly sliced into rings and washed well
• 2 cups chopped fresh spinach (about 2 ounces)
• 1 cup crumbled soft goat cheese

Instructions

1. 1
   Preheat oven to 450° . Place mushroom caps, gill side 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. 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.