Name: Stuffed Portobello Mushrooms
Total time: 30 min
Ingredients: 1/2 cup plus 1 tablespoon extra-virgin olive oil; 3 tablespoons red wine vinegar; Salt and pepper; 4 portobello mushroom cap (4 to 5 inches in diameter), gills removed; 1/2 cup panko bread crumb; 1 ounce Parmesan cheese , grated (1/2 cup); 10 ounces Swiss chard , stems and leaves cut into ½-inch pieces; 3 garlic cloves , minced; 1/8 teaspoon red pepper flakes; 4 ounces goat cheese , softened; 1/2 cup torn fresh basil leaf; 1 1/2 teaspoons grated lemon zest

Why This Recipe Works

Just because it’s a vegetable doesn’t mean that the hearty portobello mushroom always has to be a side dish. To help it take center stage, we started by using a spoon to gently scrape the dark gills from the underside of each portobello cap. Removing the gills made for cleaner mushroom flavor and a more pleasant texture. Next, we marinated our mushroom caps in a concentrated combination of extra-virgin olive oil and red wine vinegar. After the mushrooms had absorbed all that bright flavor, we roasted them in a 475-degree oven until they were tender. Meanwhile, we made a creamy, flavorful stuffing of garlicky Swiss chard and goat cheese. We topped the mushrooms with some crunchy, Parmesan-enhanced panko bread crumbs for textural contrast.

Before You Begin

Use a spoon to remove the gills from the mushroom caps.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. Combine 6 tablespoons oil, vinegar, ½ teaspoon salt, and ½ teaspoon pepper in 1-gallon zipper-lock bag. Add mushrooms, seal bag, turn to coat, and let sit at room temperature for at least 30 minutes or up to 1 hour.

Line rimmed baking sheet with parchment paper. Arrange mushrooms gill side down on prepared sheet. Roast on lower rack until tender, about 20 minutes.

Combine panko and 2 tablespoons oil in 12-inch nonstick skillet and cook over medium heat, stirring frequently, until golden brown, about 5 minutes; transfer to bowl and stir in Parmesan. Wipe skillet clean with paper towels.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add chard and ¼ teaspoon salt and cook until wilted and liquid has evaporated, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Off heat, stir in goat cheese, basil, and lemon zest.

Flip mushrooms gill side up and distribute filling evenly among mushrooms. Sprinkle panko mixture evenly over top. Bake on upper rack until topping is golden brown, about 4 minutes. Serve.