Stuffed Portobello with sauteed chard and eggs


img_20191213_1820456111527705490353181.jpgWe like to have at least one meat-free or little meat meal a week. Especially if we feel we’ve eaten a bit too much meat in recent days. We find it’s very cleansing to our systems to practice this.

This stuffed portobello fits the bill on these nights. The stuffing is moist and flavorful and best of all easy to make. Tip: While you are mixing up the stuffing place the mushrooms under a broiler to precook a little. Make sure to drizzle them with avocado oil and garlic/salt first.

To make these delicious fungi you will need:

4 Portobello mushrooms

3/4 cup Italian bread crumbs

1 cup finely chopped chard

1/4 cup soft goat cheese

1/4 cup chopped pecans

2 roasted red peppers diced

1/4 cup onion diced

2 slices turkey bacon diced

Wipe the mushrooms with a damp paper towel and remove the stems. Place them in a shallow baking pan and drizzle with oil, season with salt, pepper, and garlic. Mix together the remaining ingredients adding a tiny bit of water if needed for moisture.

Remove mushrooms from broiler after 5-10 minutes (you want them par-cooked not fully cooked) Fill the mushrooms with 1/4 of the filling forming it into a compressed mound so that it will stay together once cooked. Drizzle with more oil, add some water to the pan just enough to cover the bottom and place in a 375′ oven for 20 minutes. You can tell that they are done if the bits of bacon are cooked and the filling looks slightly crispy. Remove the pan from the oven and allow to cool just a few minutes before serving.

I served these with sauteed chard and triangles of omelette. Fresh tomatoes would also go well. However, you serve them…


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