Portobello Mushroom stuffed with Spinach, Leek & Feta

Portobello stuffed mushrooms have been a long-time favourite appetizer when we invite friends and family over for dinner. This can also serve as lunch, alongside a soup or salad.

Ingredients

• 4 portobello mushroom caps
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar (5 year aged or older is ideal)
• 2 leeks
• coarse salt and ground pepper
• 2 cups chopped fresh spinach (about 2 ounces)
• 1 cup crumbled soft goat cheese (Macedonian feta* is my preference for a rich creamy texture)

*Macedonian-style feta (also known as Doric feta) has a creamy, spreadable texture, with a milk-fat content of approximately 22%. This feta double-cream cheese is smooth and creamy, a popular choice in the Balkans.

Directions

1. Trim dark-green parts from leeks and discard. Slice the white of the 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 the bottom of the bowl. Lift leek slices out of the 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.