Roasted mushrooms are stuffed with sauteed greens, peppers, onions, and cheese
Last year, I bought the most delicious cheese at San
Francisco’s Cowgirl Creamery – a super flavorful and nutty yellow gouda that
made any dish instantly taste better. Unfortunately, I had
trouble reading the cheesemonger’s handwriting and spent the last year looking
for “L’Amour Gouda” with no luck. Luckily, I was able to purchase the cheese
again on my recent trip to San Fran and found out that it’s actually called “L’Amuse
Gouda” and available for purchase online. I used it here on a stuffed mushroom
dish, where it adds a rich, creamy finish to the roasted portobellos, hearty greens, and
caramelized peppers and onions.
Gouda & Chard Stuffed Portobello Mushrooms:
Gouda & Chard Stuffed Portobello Mushrooms:
- Remove the stems from 3-4 large portobello mushrooms and use a damp cloth to wipe off any dirt.
- Drizzle the mushrooms with a little olive oil, season with salt, and pepper, and roast on a sheet pan in a 400°F oven for 10-15 minutes, or until softened.
- Meanwhile, heat 1 tbsp. olive oil in a large skillet and cook 1 small chopped onion and 1/2 chopped bell pepper for 5 minutes, or until translucent.
- Add in 2 cloves of minced garlic and cook for another minute, then add in 1 large bunch of chopped swiss chard.
- Cook the chard for 4-5 minutes, or until wilted, adding in a splash of chicken stock* if it gets a little dry. Season with salt and pepper.
- Spoon the swiss chard mixture into the portobellos and top each with a handful of grated aged gouda cheese.**
- Place the mushrooms back in the oven for 15 minutes, or until the cheese has melted and is starting to bubble.
Serves two - three
**Can substitute for pecorino or parmesan.
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