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Portobellos with Leeks and Spinach
- 4 portobello mushroom caps
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Coarse salt and ground pepper
- 2 leeks (white parts only) thinly sliced into rings and washed well
- 2 cups chopped fresh spinach (about 2 ounces)
- 1 cup crumbled soft goat cheese
Directions:View on PBS Food
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