Everybody loves appetizers and these stuffed portobellos are a great addition to your holiday appetizer list! They are fairly versatile, packed with veggies, and straightforward to make. Serve as an accompanying appetizer to a main meal of fish, chicken or beef or serve as a side dish right alongside the main course. The swiss chard gives the stuffing a slightly crunchy texture and peppery taste while the sautéed carrots and onions tend to add a little sweetness. The shredded cheese and smashed croutons help bind the vegetables together so you can pile on the filling. To make the preparation easier, you can make the stuffing the day before, keep in the refrigerator, and finish baking them off the following day.  These stuffed mushrooms are best eaten right out of the oven so plan accordingly. You can also use this filling to stuff any sized mushroom. So, depending on the size of the crowd you are feeding, you can stuff the smaller white button mushrooms which will feed a larger number of people. Try these at your next holiday meal or even just the next time you make dinner! Enjoy!

 

Ingredients:

• 1 1/2 c. celery, diced
• 1 1/2 c. carrot, diced
• 3/4 c. onion, diced
• 8-10 oz. swiss chard, chopped
• 3 tbsp. olive oil
• 1/4 c. freshly chopped parsley
• 2-3 fresh sage leaves, chopped
• 1/2 c. parmesan cheese
• 2/3 c. homemade croutons, baked then smashed (store bought ones work just as well) https://www.thecreativeeats.com/spiced-crouton-and-bibb-lettuce-salad/  
• 3 tbsp. butter, softened
• 3-4 tbsp. olive oil (used to coat the mushrooms before baking)

Method of Preparation:

Follow the link above to prepare the spiced croutons and set aside. Dice the celery, carrot, and onion and place into a frying pan. Coat with olive oil and dust with salt and pepper. You may also wish to add in the diced mushroom stems. Sauté over low heat for about 15 minutes or until the vegetables are just about soft and translucent, but not browned. Dice the swiss chard and add to the same frying pan. Cook for an additional 3-5 minutes, or until the chard has softened but not browned. Remove from the heat and place into a bowl. Add in the freshly chopped herbs, parmesan cheese, smashed croutons, and softened butter. Adding in the softened butter helps add a bit of moisture to the mixture and will help soften the smashed croutons. You may substitute another 1-2 tbsp. of olive oil if you wish to omit the butter. Stir all ingredients together to combine. If necessary, wipe the mushrooms clean with a dry paper towel and place onto a baking sheet. Coat the outside of the mushrooms with olive oil. I usually use my hands for this. Scoop a heaping amount of filling into each mushroom. Bake at 350F for 15-18 minutes. Serve warm and enjoy!

Serves: 6-8 people