Portabello Caps Stuffed With Cheese and Greens |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This was from the pages of prevention magazine. I can't personally eat it because of my mushroom allergy but I made it as a meat free option at a party and it went really quick Ingredients:
2 tablespoons canola oil |
1 lb swiss chard, trimmed and chopped |
2 garlic cloves, crushed |
1/2 teaspoon salt |
1 bunch scallion, sliced |
8 portobello mushroom caps |
1/2 cup drained canned fire-roasted tomato |
5 ounces smoked mozzarella cheese, coarsely grated |
2 tablespoons finely chopped fresh parsley |
1/2 cup crushed unsalted cashews |
Directions:
1. HEAT oven to 400°F Heat 1 1/2 teaspoons of the oil in large frying pan over medium-high heat. Add chard stems, garlic, and salt and cook 5 minutes. Stir in scallion bulbs and chard leaves. Cook until tender, about 12 minutes, stirring occasionally. Remove from heat.
2. 2. COAT mushrooms with remaining 4 1/2 teaspoons oil and lightly sprinkle all over with salt. Put on large baking sheet.
3. 3. STIR tomatoes, scallion greens, cheese, and parsley into chard mixture and season with black pepper to taste. Fill mushrooms with chard stuffing. Bake until hot, 15 to 20 minutes. Sprinkle with cashews before serving.
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