Stuffed Portobello Mushrooms

Servings: 2 (2 mushrooms each)Occasionally, I find myself with an assortment of random ingredients and no plan. This is what happened earlier this summer. Chorizo, Comte, and Portobello mushroom caps looked enticing. All these items and a few more made their way into the oven and came out bubbling and ready for your plates.

4 Portobello mushroom caps

2.5” chorizo, diced (optional if vegetarian)

2 garlic cloves, minced

1 pkg. button mushrooms, diced

1 red Romano pepper (or Red Bell Pepper), diced

½ -1 teaspoon sea salt

dash of cayenne powder

1 leaf of swiss chard, slivered into thin ribbons

2 green/spring onions, thinly sliced

4 slices Comte cheese

Method

1.     Gently brush the Portobello caps to remove any surface dirt.

2.     In a large sauté pan over medium-high heat, fry the chorizo until crispy. Add the garlic for the last 30 seconds.

3.     Add to the sauté pan the button mushroom and Romano pepper. Cook until tender approximately 5 minutes.

4.     Season with sea salt and cayenne. Stir in the Swiss chard and green/spring onions, cooking for 1 additional minute.

5.     Line a baking tray with parchment or use a roasting rack. Fill each Portobello mushroom cap with the filling, top with Comte.

6.     Bake in the oven at 400°f/205°c until the cheese is bubbly, approximately 12 minutes.

7.     Serve immediately. Leftover filling is great on top of morning eggs, baked potatoes, or stirred into a frittata.

Have you also tried this recipe? How did it turn out? let me know in the comments.Enjoy :)