Portabello Mushrooms with Chard and Feta | Veggies Recipes | Weber JP
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Ingredients
- large portabello mushrooms, each 3 to 4 ounces
- extra-virgin olive oil, plus more for brushing
- very large bunch Swiss chard, 12 to 14 ounces
- crumbled feta cheese (about 2½ ounces)
- coarsely grated whole-milk mozzarella cheese (about 2 ounces)
- plus ⅓ cup freshly grated Parmigiano-Reggiano® cheese, divided
- mayonnaise
- small scallions, white and light green parts only, finely chopped (about 3 tablespoons)
- garlic clove, minced
- ground nutmeg, or several fresh grindings whole nutmeg
- panko bread crumbs
- Ground black pepper
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