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Home » Side dishes » Portabello mushrooms stuffed w/leeks & goat cheese

Portabello mushrooms stuffed w/leeks & goat cheese

September 23, 2007 · WCC Administr@tr · Leave a Comment

Portabello mushrooms stuffed w/leeks & goat cheese

picture042-59981881-2 tablespoons of olive oil for cooking

1 large leek, cleaned and sliced thin
salt & pepper to taste
5 large portobello mushrooms, cleaned and destemmed

olive oil for brushing

1 lb goat cheese, sliced in rounds

Preheat oven to 375 degrees.

In a large saute pan, add olive oil and leeks.

Add salt & pepper to taste.

Saute leeks until softened.

While leeks cook, prepare your mushroom caps by brushing them with a little olive oil.

Place mushroom caps on a baking sheet.

When leeks are softened, fill the mushrooms with leeks.

Top each mushroom with rounds of goat cheese.
Place in oven and bake in preheated oven for 10-12 minutes or until cheese begins to melt.

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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