Spinach and Leek Stuffed Portobello Mushrooms

Chicken, meat, and fish are the standard, go-to proteins for our dinners. I wanted something cheesy and delicious but I didn’t want pasta. This was a fun way to include some veggies, while satisfying that cheesy deliciousness I was craving. I hope you enjoy it!

Ingredients:

6-8 portobello Mushroom Caps, plus one extra for stuffing

Olive oil

2 leeks, cleaned well and sliced

3 cloves garlic, minced

4 cups spinach

8 oz cream cheese

Salt and pepper to taste

1/2 cup seasoned breadcrumbs

2 cloves garlic, minced

Red pepper flakes

.

Directions:

Preheat your oven to 375.

Clean your mushrooms with a paper towel very well, remove the stems and place them on a baking tray. Keep the stems, mince them with the extra mushroom and set aside.

Add 1 tbsp olive oil into a frying pan over medium heat. Add in the leeks, sauté until soft and starting to brown. Add in the minced mushrooms and sauté until soft, ~3 mins. Add in the garlic and sauté until fragrant, ~1 minutes. Burnt garlic is bitter garlic, so let’s try and avoid that!

Once the garlic is finished, add in the spinach. Allow for it to wilt, it will shrink to 1/8 of the original amount. Stir in the cream cheese until combined. Season with salt and pepper and set aside for stuffing.

Mix together the bread crumbs, 2 cloves of garlic, red pepper flakes and 1 tbsp of olive oil. Set aside.

Spoon some of the cream cheese mix into the cap of each of the mushrooms. Sprinkle with some of the bread crumbs over each cap, top with a little black pepper and place in the oven for 15-20 minutes, until the mushrooms are tender and the bread crumbs are golden.

Serve hot, with some lemon to cut the creaminess. Enjoy!