Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) olive oil

  2. 2 clove(s)

  3. garlic , crushed with garlic press

  4. 1 teaspoon(s) salt

  5. 4 large (4 1/2- to 5-inch diameter, about 5 ounces each)

  6. portobello mushrooms , stems removed

  7. 2 large (about 1 1/4 pounds)

  8. all-purpose potatoes , peeled and cut into 1 1/2-inch chunks

  9. 1/4 teaspoon(s) coarsely ground black pepper

  10. 1 shallot , minced

  11. 1 bunch(es) (about 12 ounces)

  12. Swiss chard , bottom 2 inches of stems trimmed, leaves coarsely chopped

  13. 1/4 cup(s) (grated)

  14. Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In cup, mix 2 tablespoons oil with half of crushed garlic and 1/4 teaspoon salt. Place portobello caps in 15 1/2- by 10 1/2-inch jelly-roll pan stemmed side up. Brush inside of mushrooms with oil mixture. Add 1/3 cup water to pan; cover with foil, and bake 45 minutes or until mushrooms are tender.

  2. Meanwhile, in 3-quart saucepan, place potatoes with enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until tender. Remove 1/2 cup potato cooking water; reserve. Drain potatoes and return to saucepan; add pepper, remaining 3/4 teaspoon salt, and reserved potato cooking water. With potato masher, mash potatoes until almost smooth.

  3. While potatoes are cooking, in nonstick 12-inch skillet, heat remaining 2 tablespoons oil over medium heat until hot. Add shallot and cook 5 minutes or until tender, stirring occasionally. Add remaining garlic, and cook 30 seconds, stirring. Increase heat to medium high; add Swiss chard, and cook 5 minutes or until leaves wilt and stems are tender-crisp, stirring occasionally. Stir in mashed potatoes.

  4. Spoon one-fourth of potato mixture into each portobello cap; sprinkle with Parmesan.


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