Portobello mushrooms with goat's cheese and spinach

I've been in doubt for a few days whether or not to write this blog. Sometimes you cook up something that's so simple that a description of it doesn't qualify for the term "recipe". And yet I've decided to post this entry. Because maybe there's still somebody out there that doesn't know this dish or hasn't tried it yet.
It's a vegetarian dish, but you can easily add some meat (e.g. ham or chicken). It's not necessary though, as the goat's cheese and the pine nuts supply plenty of nutrional value.

For the record: I actually intended my roasted pine nuts to be this dark (well, black). I like it that way; there's more flavour.

Ingredients (serves 4):
4 large portobello mushrooms
150 gr soft goat's cheese (5.3 oz / 0.7 cups)
300 gr (frozen), spinach (thawed) (10.6 oz / 1.4 cups)
100 gr pine nuts (3.5 oz / 0.6 cups)
pepper, salt

olive oil

The first steps can be done well in advance:

Roast the pine nuts in a dry pan untill they've reached the colour of your preference. Preheat the oven to 200 degrees C (390 degrees F). Put the portobello mushrooms in an ovenproof dish (bottom up) and sprinkle olive oil on top. Cook the portobello's in the oven for approx. 20 minutes.

If you wish, you can stop preparations here and leave the pine nuts and pre-cooked portobello's in the fridge until further use.

Slowly heat the defrosted spinach in a pan and pour off as much liquid as possible. Add half of the goat's cheese and stir in. Add salt and pepper to taste. Fill the portobello's with the spinach and crumble the remaining goat's cheese on top. Finally, sprinkle the pine nuts over the cheese and cook in the oven for another 15 minutes (again at 200 degrees C / 390 degrees F).