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Stuffed Portobello Mushrooms
- 2 portobello mushrooms
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and black pepper
- 1 leek, thinly sliced and rinsed clean (white and light green parts only)
- 2 cups spinach leaves
- 1/2 cup canned white kidney or cannellini beans, drained and rinsed
- 2 tablespoons grated Parmesan cheese
Directions:View on Epicurious
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