By Martha Rose Shulman
- Total Time
- 45 minutes
- Rating
- 4(178)
- Notes
- Read community notes
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.
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Ingredients
Yield:12 stuffed mushrooms
- 1pound Swiss chard, stemmed and cleaned
- Salt to taste
- 2tablespoons extra virgin olive oil
- 2garlic cloves, halved, green shoots removed
- 2tablespoons pine nuts or finely chopped almonds
- Freshly ground pepper
- ¼cup plus 2 tablespoons freshly grated Parmesan
- 12medium-size portabella stuffing mushrooms, about ¾ pound
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
60 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
Set aside ½ 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 ¼ cup of the Parmesan and stir together.
Step
3
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.
Step
4
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.
Tip
- Advance preparation: You can make the filling and fill the mushroom caps up to a day ahead. Cover tightly and refrigerate.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
178
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Cooking Notes
Joan Abnett
With this type of recipe I use pre-washed greens and soften them quickly in the microwave, no wet greens to deal with, just the full flavour.
Taffy
After tasting the cooked chard I decided this recipe needed a little more flavor. I added chopped fresh tarragon from my garden and topped the mushrooms before baking with a little goat cheese. They were delicious for dinner with a green salad and red wine.
Adah
the method of cooking the mushrooms briefly over the stove than in the oven is a pain, but the mushrooms were cooked just right.
Mlsjazz
For the "uninitiated" -- would be good to add that the gills of the mushrooms must be removed before cooking -- not just the stems.
Flavor overall is bland -- could benefit from additional garlic. Will be searching for other stuffed portabella mushroom recipes. Not likely to repeat this one.
LW
Love this recipe. Used sliced almonds, extra garlic, oregano, and hot red pepper for some kick; added some Parmesan and a little olive oil to the top for baking. It’s an earthy recipe so good with wild rice.
Audrey Kane
I too skipped the blanching of the chard, as it seemed to be an unnecessary step. I did add fresh lemon juice and a bit of red pepper to brighten it a bit. Overall, it was a satisfying dish.
DrDre2008
These COVID days, I'm about "rhyming recipes" b/c I can just run to the store to grab a missing ingredient. For this, I had large bella caps, about 1/2# of chard. I sautéed chopped chard (why blanche?) w/ 3 or 4 cloves of roasted garlic, salt, pepper & some red pepper flakes. Then I added some parm & about 1/2 cup of ricotta as well as 1/2 cup of fresh bread crumbs, which I toasted in the remaining olive oil. Topped with mozzarella. Baked for 20 mins. Yum. Yum. Yum.
Followed the Recipe- interesting blend of flavors/textures
These were a mega hit with my family and dinner guests at one of our first mask free, post-vaxxed dinners. Easy to make. I had the lone leftover for lunch the next day and it was still delicious.
Carolyn R
I used toasted walnuts instead of pine nuts. Other than that I mostly followed the recipe and it was absolutely delicious. Yes, you should take the time to blanch the chard. I let them drain in a colander and paper towels and didn’t need to squeeze out any of the liquid.
Lynn G.
This was a terrific dish. I like that you can bake some today and then save half to cook the next day, since there is only two people in my family. I felt that it needed some fresh herbs, so I added fresh sage with the garlic to the pan. Excellent!
LW
Love this recipe. Used sliced almonds, extra garlic, oregano, and hot red pepper for some kick; added some Parmesan and a little olive oil to the top for baking. It’s an earthy recipe so good with wild rice.
Margarita
It was delicious, though I made several modifications. 1. tripled the garlic and added a shallot; 2. Added the toasted garlic on top at the end (in smaller pieces)
DrDre2008
These COVID days, I'm about "rhyming recipes" b/c I can just run to the store to grab a missing ingredient. For this, I had large bella caps, about 1/2# of chard. I sautéed chopped chard (why blanche?) w/ 3 or 4 cloves of roasted garlic, salt, pepper & some red pepper flakes. Then I added some parm & about 1/2 cup of ricotta as well as 1/2 cup of fresh bread crumbs, which I toasted in the remaining olive oil. Topped with mozzarella. Baked for 20 mins. Yum. Yum. Yum.
Lynn G.
I didn't blanch the swiss chard either - after cleaning, I just nuked it in the microwave for two minutes, then chopped it and added it to the pan.
NSGourmand
Substituted frozen spinach (thawed and squeezed excess water) and feta. We loved them. Served as a great 1st course to the Hippie Dill Broccoli Pasta NTCooking recipe.
Mama J
not a hit with kids:(
hazelfield
To simplify matters, chop and blanch the stemmed chard, then the mushroom stems before sautéing in olive oil and rendered bacon. I then put it all briefly in the blender. (Add a mushroom to the mix if more stuffing is required.) The mushroom ‘cups’ are ready to stuff. Baked at 350:for 20 minutes will do it. Be generous with dry spices.
Audrey Kane
I too skipped the blanching of the chard, as it seemed to be an unnecessary step. I did add fresh lemon juice and a bit of red pepper to brighten it a bit. Overall, it was a satisfying dish.
Mlsjazz
For the "uninitiated" -- would be good to add that the gills of the mushrooms must be removed before cooking -- not just the stems.
Flavor overall is bland -- could benefit from additional garlic. Will be searching for other stuffed portabella mushroom recipes. Not likely to repeat this one.
Taffy
After tasting the cooked chard I decided this recipe needed a little more flavor. I added chopped fresh tarragon from my garden and topped the mushrooms before baking with a little goat cheese. They were delicious for dinner with a green salad and red wine.
Adah
the method of cooking the mushrooms briefly over the stove than in the oven is a pain, but the mushrooms were cooked just right.
Joan Abnett
With this type of recipe I use pre-washed greens and soften them quickly in the microwave, no wet greens to deal with, just the full flavour.
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