O’s Swiss Chard Stuffed Mushroom Caps

stuffed Mushroom 4


4 Portobello Mushrooms (Medium – Large in size)

1 Bag Olivia’s Croutons crushed into crumbs (we used Butter Garlic)

1 Clove Garlic, minced

3 Large Swiss Chard Leaves (stems removed) chopped (You can substitute with spinach or kale too!)

1/4 Cup Vegetable Stock

2 TBSP Butter

1 TBSP Olive Oil

Pepper to taste (Salt as needed, I found that the croutons salted it enough)

Chive for garnish


Preheat oven to 375 degrees. Remove the “guts” of the mushroom, set hollowed mushroom caps aside. Dice mushroom stems. In a medium-heat pan add: butter, olive oil, diced mushrooms, swiss chard, garlic, croutons. Cook until the mushrooms and swiss chard are slightly tender and croutons are slightly browned. Add veggie stock. Cook until veggie stock is absorbed and remove from heat. In a baking pan brushed with a little olive oil, place the hollowed mushroom caps upside down so they look like bowls.Stuff each mushroom cap with filling from pan, be generous with your stuffing…they can be “heaping” over the top. Bake at 375 for 15 minutes or until mushroom caps are tender and slightly wrinkled. Serve with a little black pepper and chive for garnish.


Stuffed Mushroom 6



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