Portobellos with Spinach, Leeks and Goat Cheese

After reading the user comments on the website for Everyday Food, I decided not to follow the recipe for Portobellos with Leeks and Spinach to the letter, but rather to use it as an inspiration for my own mushroom entree. The resulting vegetarian dish was yummy and satisfying.

Here's what I did:

Portobellos with Leeks and Spinach
Inspired by Everyday Food

2 leeks
2 portobello mushroom caps
2-ish tablespoon olive oil
1-ish tablespoon red wine vinegar
Coarse salt and ground pepper
2 cups chopped fresh baby spinach (about 2 ounces)
1/4 cup crumbled soft goat cheese

1. Preheat oven to 450 degrees.
2. Slice white and light green parts of leeks into half moons and wash in a salad spinner in cold water until all dirt is removed, then spin dry. Wash and dry baby spinach.
3. Heat enough olive oil to coat a saute pan over medium heat, when hot add leeks to pan. Cook for three minutes or so until leeks soften. Toss in spinach and stir until wilted.
4. Place portobellos on a rimmed baking sheet gill sides up; drizzle each with just a bit of oil and vinegar, and season with salt and pepper. Bake 15 minutes.
5. Top the mushrooms with the cooked -leek-spinach mixture, then sprinkle goat cheese crumbles over top. Season with salt and better. Bake for an additional 10 minutes.

I also tossed a half a pint of cherry tomatoes and a few whole garlic cloves with some olive oil and coarse salt and threw them onto the baking sheet when I placed the mushrooms back in the over in Step 5 for a super-simple side dish -- who doesn't love an oven-roasted garlic clove?