| | Directions | | Preheat oven to 350°. In a heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add leek and shallot and sauté, stirring often, until they are softened and fragrant, about 5 minutes. Remove mushroom stems from caps and chop stems. Add chopped stems and broccoli to the pan and continue to sauté, stirring occasionally, about 5 minutes more, until broccoli is crisp-tender but still bright green. Add spinach and sauté a few minutes more, until wilted. Add parsley and thyme, stir well to combine, and remove from heat. Place mushroom caps, gill side up, in a lightly-oiled baking pan. Mound sautéed vegetables evenly in caps. Top with crumbled goat cheese. In a small skillet, melt the butter and add breadcrumbs, stirring to coat evenly. Sprinkle buttered crumbs over the tops of the mushrooms. Bake in preheated oven for 25 - 30 minutes, until crumbs are golden brown and cheese is melted. Serve immediately. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 leek, white parts only, diced |
| - | | 1 shallot, minced |
| - | | 4 Portobello mushrooms (large) |
| - | | 1 cup broccoli, chopped |
| - | | 1 cup spinach (fresh or frozen, thawed), chopped |
| - | | 1/3 cup chopped fresh flat-leaf parsley |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/2 cup crumbled goat cheese |
| - | | 1/4 cup dry breadcrumbs |
| - | | 2 tablespoons butter |
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