Stuffed Portobello Mushrooms - Serves 2

Ingredients
2 large portobello mushrooms
1 tsp olive oil
1 tsp balsamic vinegar
1 garlic clove
1 leek, thinly sliced
1.5 c spinach
1/3 c white kidney beans
2 tbsp parmesan cheese
1 tomato - diced
Salt & pepper

Directions

1. Preheat oven to 450 deg F
2. Set mushrooms gill side up and drizzle with oil and vinegar, then season with salt and pepper
3. In a skillet, sauté the following:

• leek and garlic for 5 minutes, or until translucent
• add spinach until wilted
• add beans
• add tomatoes and saute for 1 minute

     4. Fill mushroom caps with sautéed ingredients; sprinkle with cheese
     5. Bake 10 minutes and serve