Veggie Stuffed Portabella Mushrooms

• 2 tablespoons olive oil
• 1 leek, white parts only, diced
• 1 shallot, minced
• 4 large fresh portabella mushrooms
• 1 cup broccoli, chopped
• 1 cup spinach, chopped (fresh or frozen, thawed)
• 13 cup fresh flat-leaf parsley, chopped
• 12 teaspoon dried thyme
• 12 cup goat cheese, crumbled
• 14 cup dry breadcrumbs
• 2 tablespoons butter

1. Preheat oven to 350F In a heavy-bottomed saucepan, heat the olive oil over medium-high heat.
2. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes.
3. Remove mushroom stems from caps and chop stems.
4. Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more.
5. Add spinach and saute a few minutes more, until wilted.
6. Add parsley and thyme, stir well to combine, and remove from heat.
7. Place mushroom caps, gill side up, in a lightly-oiled baking pan.
8. Mound sauteed vegetables evenly in caps.
9. Top with crumbled goat cheese.
10. In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly.
11. Sprinkle buttered crumbs over the tops of the mushrooms.
12. Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted.
13. Serve immediately.

olive oil, only, shallot, fresh portabella mushrooms, broccoli, spinach, parsley, thyme, goat cheese, breadcrumbs, butter

Taken from www.food.com/recipe/veggie-stuffed-portabella-mushrooms-265407 (may not work)