Portobellos with Potato and Swiss Chard

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.

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.

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.

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