Instructions: Saute sliced Portobellos in a nonstick skillet with as little oil as necessary; salt them lightly. When they are cooked remove from skillet and set aside, keep warm.

Saute the leeks in small amount of oil till done. Return the Portobellos to the pan with the leeks. Toss together and cook an additional few minutes till heated thru.

We had left over sticky rice so we reheated it in a nonstick skillet with about 3 Tbsp water. Set aside and keep warm.

Serve with salsa, sticky rice, chopped tomatoes on side to add as preferred.

This was very good. One could add sauteed shredded carrots and/or zucchini and it probably would add to the flavor.

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