Who doesn’t like a stuffed mushroom? I love this dish because it feels really special to have your own whole mushroom cap to eat! You can swap in your favorite cheese or any braising green.
Makes two portions.
What you need:
- 2 large portobello mushroom caps, stems cut out
- 2 oz goat cheese
- 1 spring garlic stalk or 2 cloves garlic
- Half a bunch of swiss chard
- Salt & Pepper
Heat oven to 400 F
Toss the mushrooms in oil and seasoning, and bake for 10 minutes stem side down until softened. Make the filling while those are baking.
Remove the leaves from the stalks of the swiss chard, and chop both the leaves and stalks. Over medium high, cook the stalks for 3 minutes then add in the leaves and garlic. Cook until half the original volume. (Most people don’t use the stalks/stems, but I think they are wonderful!)
Remove the mushrooms from the oven and flip over. Fill each mushroom with the cooked swiss chard and then top with a healthy chunk of goat cheese on top. Sprinkle some pepper and a bit more of the chard on top and then bake for another 10 minutes. Broil for 2-3 minutes after baking if you want your cheese to get nice and browned. Serve warm!