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Mushrooms with onions and spinach Recipe

  • Leeks - 2 pieces
  • Portobello mushroom - 4 pieces
  • Olive oil - 3 items. Spoons
  • Balsamic vinegar - 3 st. Spoons
  • Salt and ground pepper - - To taste
  • Fresh spinach - 2 cups
  • Cheese from goat's milk - 1 cup

Trim the dark green parts with leeks. Cut the leek crosswise and soak in cold water. Rinse and put on a paper towel to let the water drain. Preheat the oven to 230 degrees. Lay the mushroom caps with the rib side facing up on the baking sheet, sprinkle with oil and vinegar, season the mushrooms with salt and pepper. Bake until done, about 15 minutes. Put on the prepared mushrooms sliced ​​leeks, spinach and cheese from goat's milk. Season with salt and pepper. Put in the oven and bake until the cheese melts and turns brown, from 10 to 12 minutes.

Servings: 4

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