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Servings: 2
Total Time: 45 minutes
Recipe by: Rae


2 TBSP cooking oil
1 cup leeks, split, cleaned and cut in 1 inch pieces
1/2 cup white wine
1 qt heavy cream
1/2 tsp Kosher salt
dash white peppper
2 portobello mushrooms
kosher salt
black pepper
1/4 tsp granulate garlic
2 TBSP white wine
2 TBSP olive oil
1/2 lb frozen spinach
1 clove garlic
1 TBSP cooking oil
salt and pepper
1/2 lb linguini cooked according to package
Parmesan cheese, grated


1. For sauce: In a 2 quart sauce pot heat the oil over medium heat, add the leeks and saute until tender.

2. Add the white wine and cook until the liquid has evaporated.

3. Add the cream, salt & pepper and bring to a boil. Reduce heat to low and simmer, cook until liquid has reduced by half.

4. In the meantime prepare the portobellos: preheat the oven to 450 degrees F.

5. Remove the stems and use a spoon to remove the gills of the mushroom. Place them gill side up on a baking sheet and sprinkle with salt, pepper, garlic, wine and oil.
Bake for 12 minutes.

6. While the mushrooms are baking prepare the spinach: Heat the oil in a 12 inch skillet and add the garlic, cook, swirling the pan until garlic turns just brown on the edges then add the spinach, s & p to taste. Turn off the heat and stir until spinach wilts.

7. Pile half the spinach on to each mushroom.

8. Place half the linguini a plate and top with half of the sauce. Top with a mushroom and sprinkle with parmesan.

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