INGREDIENTS

  • 2 tablespoons olive oil
  • 1 leek , white parts only, diced
  • 1 shallot , minced
  • 4 large fresh portabella mushrooms
  • 1 cup broccoli , chopped
  • 1 cup spinach , chopped (fresh or frozen, thawed)
  • 1/3 cup fresh flat-leaf parsley , chopped
  • 1/2 teaspoon dried thyme
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons butter

DIRECTIONS

  1. Preheat oven to 350°F In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and saute, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems.
  2. Add chopped stems and broccoli to the pan and continue to saute, stirring occasionally, about 5 minutes more.Add spinach and saute a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat.
  3. Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese.
  4. In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms.
  5. Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately.