Tuesday, May 15

Gouda & Chard Stuffed Portobello Mushrooms

Roasted mushrooms are stuffed with sauteed greens, peppers, onions, and cheese

Gouda and Swiss Chard Stuffed Mushrooms

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:
  • 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
*Or vegetable stock or water.
**Can substitute for pecorino or parmesan.