STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD
Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
Provided by Martha Rose Shulman
Categories dinner, appetizer, side dish
Time 45m
Yield 12 stuffed mushrooms
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
- Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
- Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
- Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 151 milligrams, Sugar 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ayabonga Tar Aya's
[email protected]I made these mushrooms for my family and they all loved them! Even my picky kids ate them up.
Rodney Uwaechie
[email protected]These mushrooms are perfect for a quick and easy weeknight meal.
monika milova
[email protected]I'm not a vegetarian, but I really enjoyed these mushrooms. They're a great way to get your veggies in.
Bidhan Chandra
[email protected]Overall, I thought this recipe was a good starting point. With a few tweaks, it could be really great.
Sk NiHADNN
[email protected]These mushrooms were a bit bland. I think I'll add some more herbs and spices next time.
Asifa Bali
[email protected]I had some trouble finding swiss chard, so I used spinach instead. It worked out just fine.
Izzy Schauf
[email protected]The mushrooms were a bit too salty for my taste, but otherwise they were very good.
Shah Faisal Safi
[email protected]I made these for a vegetarian potluck and they were a big hit! Everyone loved them.
Joshua kim Mwesh
[email protected]I followed the recipe exactly and the mushrooms turned out great. The swiss chard added a nice touch of flavor.
Nozipho Danisa
[email protected]So easy to make and so delicious! I'll definitely be making these again.
Sohail Rahpoto
[email protected]These stuffed portobello mushrooms were a hit at my dinner party! The swiss chard and cheese filling was flavorful and juicy, and the mushrooms themselves were perfectly cooked.