These Paleo Portobellos make a lovely, sophisticated, and easy side dish for Sunday dinner or dinner parties. This recipe is for four portobello mushrooms, although I prepared only half of it, using my unbelievable math skills. Depending on the size of the portobellos, two mushrooms might be enough for four people. Still, one of my favorite cooks always said, “You eat with your eyes first.” Serving these whole makes such a beautiful presentation, I was thinking of her while I served our Sunday dinner.
Paleo Portobellos Recipe
Serves 2 to 4
- 2 leeks
- 4 portobello mushroom caps
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Kosher or sea salt and black pepper
- 2 cups chopped fresh organic spinach (about 2 ounces)
- 1 cup crumbled soft organic goat cheese or Greek feta cheese
- Pre‐heat oven to 450 degrees
- Leeks are sandy by nature. Their flavor is well worth the preparation. Here’s an easy way to clean them. — Trim dark‐green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
- Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 20 – 25 minutes.
- Top with leeks, spinach, and cheese; season again if desired.
- Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.