Stuffed Portobello Mushrooms - 1st veg recipe!!!

I got this recipe from my Vegetarian Times mag...and I'll share with you my tweeks and such. You need this recipe to make tomorrow's post. It's not too hard...a lot of steps involves...but it's very tasty...

First off...I did not include the pine nuts...I replaced leeks with green onions cause damn if I could find a leek at Safeway...

6 4 inch diameter Portobello mushrooms, stemmed

4 tsp olive oil, divided

2 leeks (or green onions if your grocery store is lame), white and pale green parts thinly sliced (2 cups)

6 cloves garlic, minced (2 Tbs)

1 ½ Tbs. Chopped fresh thyme or go with crushed dried

1 lb fresh baby spinach

4 oz fresh goat cheese, softened (feta works too!)

2 Tbs pine nuts (op.) (very optional)

Preheat over to 400. Line rimmed baking sheet with parchment paper (or spray with

cooking spray. Spray mushroom caps with cooking spray, and sprinkle gill sides with

salt and pepper, if desidered. Arrange mushrooms gill-sides down on prepared baking

sheet. Roast 10 minutes, or until mushrooms begin to soften. Turn mushrooms over.

Meanwhile, heat 2 tsp. Oil in large nonstick skillet over medium heat. Add leeks, garlic,

and thyme, and sauté 4 minutes or until leeks are tender. Add 2 large handfuls spinach

at a time and cook 8 to 10 minutes, or until spinach is wilted and most liquid has

evaporated, stirring often. Stir in goat cheese and pine nuts (op.) until cheese is melted.

Remove from heat, and season with salt and pepper, if desired. Fill mushrooms with

spinach mixture, mounding on top and packing filling down with hands. Bake 25

minutes or until browns on top and mushrooms are fork-tender. If you are making tomorrow's recipe I wouldn't even bother cooking to be honest...