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Portabello mushrooms stuffed w/leeks & goat cheese

Portabello mushrooms stuffed w/leeks & goat cheese
1-2 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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