Stuffed Portobello Mushrooms | America's Test Kitchen

Name: Stuffed Portobello Mushrooms | America's Test Kitchen
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

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Our easy technique transforms what is typically a tired, squishy vegetarian entrée into a tender, flavor-packed dish anyone would love to eat.

Keywords

Appetizers
Vegetables
Cheese
Weeknight

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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