Stuffed Portobello Mushrooms | America's Test Kitchen

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