Stuffed Portobello Mushrooms

• 2 portobello mushrooms
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• Salt and black pepper
• 1 leek, thinly sliced and rinsed clean (white and light green parts only)
• 2 cups spinach leaves
• 1/2 cup canned white kidney or cannellini beans, drained and rinsed
• 2 tablespoons grated Parmesan cheese

1. Preheat the oven to 450u0b0F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
2. Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
3. Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.

portobello mushrooms, olive oil, balsamic vinegar, salt, clean, spinach leaves, white kidney, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/stuffed-portobello-mushrooms-363381 (may not work)