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
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Sajid Sheikh
[email protected]I'm always looking for new vegetarian recipes. This one looks like a keeper!
Mikiyas Demelash
[email protected]This recipe looks delicious! I can't wait to try it.
MDJuwel MDJuwel
[email protected]I would love to try this recipe, but I'm allergic to mushrooms. Do you have any suggestions for a substitute?
Kaltun Salad
[email protected]The recipe was easy to follow, but I found that the mushrooms took longer to cook than the recipe stated.
Ram kushal
[email protected]These were a bit too salty for my taste.
Victoria Lee
[email protected]I'm not sure what went wrong, but mine didn't turn out as good as the picture. They were still tasty, though.
Malik Zaib Ali
[email protected]I made a few substitutions based on what I had on hand and they still turned out great. This recipe is very versatile.
Tavuya Tavuya
[email protected]I followed the recipe exactly and they came out perfect. So delicious!
Dickmu Walter
[email protected]These were easy to make and turned out great! I will definitely be making them again.
Mohmmed Mohmmed5555
[email protected]I'm not a big fan of mushrooms, but these were really good! The stuffing was flavorful and the mushrooms were tender.
Tariq Ullha
[email protected]I made these for a dinner party and they were a huge hit! Everyone loved them.
Ari Cooper
[email protected]These stuffed portobello mushrooms were a real treat! The combination of flavors was perfect, and the mushrooms were cooked to perfection. I especially loved the crispy breadcrumb topping.