Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Yield: Serves 4
Ingredients: 1/2 cup plus 1 tablespoon, extra-virgin olive oil; 3 tablespoons, red wine vinegar; , Salt and pepper; 4 , portobello mushroom cap (4 to 5 inches in diameter), gills removed; 1/2 cup, panko bread crumb; 1 ounce, Parmesan cheese, grated (1/2 cup); 10 ounces, Swiss chard, stems and leaves cut into ½-inch pieces; 3 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 4 ounces, goat cheese, softened; 1/2 cup torn, fresh basil leaf; 1 1/2 teaspoons, grated lemon zest

4 comments

Appears in Cook's Country February/March 2019

Our easy technique transforms what is typically a tired, squishy vegetarian entrée into a tender, flavor-packed dish anyone would love to eat.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Just because it’s a vegetable doesn’t mean that the hearty portobello mushroom always has to be a side dish. To help it take center stage, we started by using a spoon to gently scrape the dark gills from the underside of each portobello cap...

This is a members' feature.