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

Appetizers
Cheese
Vegetables
Weeknight

By Ashley Moore ･ 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.

SERVES 4

TIME 30 minutes

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