Rainbow Chard Stuffed Portobello Mushrooms

Rainbow Chard Stuffed Portobello Mushrooms


3 Portobello mushroom caps

1/2 yellow onion (divided)--diced

5 cloves garlic (divided)--minced

5 crackers (I used Club crackers, you can use your favorite!)

1 tablespoon parsley

olive oil 



pinch nutmeg

pinch cayenne

pinch sugar

1 tablespoon apple cider vinegar

1 bunch rainbow chard


*Preheat oven to 375 degrees F. Clean mushrooms. Dice onions. Mince garlic. Turn crackers to crumbs in food processor. Add ~2 tablespoons of olive oil to medium sized saute pan. Saute 1/2 of onions for 5-7 minutes. Add 1/2 of garlic. Saute 2-3 additional minutes. Sprinkle with salt and pepper. Once onions and garlic are soft, mix in crackers and parsley. Set aside.

*Wash and slice rainbow chard (leaves and stalks). Saute remaining onion over medium heat in ~2 tablespoons of olive oil for 5-7 minutes. Add garlic. Saute for 2-3 minutes. Add rainbow chard stalks. Saute for ~3 minutes. Add chard leaves and sauté for ~3 minutes.  Add vinegar, sugar, salt, pepper, nutmeg and cayenne. Saute until chard is completely wilted and all cooking liquid has evaporated.

*Fill each mushroom cap with 1/3 of the sautéed chard. Top each filled mushroom with 1/3 of the cracker mixture. Drizzle each stuffed mushroom with ~1 teaspoon of olive oil. Bake 15-20 minutes or until the topping is lightly toasted. Serve with fresh herbs.