Thick, meaty mushroom caps are baked until tender, then topped with garlicky greens and mashed potatoes.
4 tablespoons olive oil
2 garlic cloves, crushed with garlic press
1 teaspoon salt
4 large (4 1/2- to 5-inch diameter) portobello mushrooms (about 5 ounces each), stems removed
2 large all-purpose potatoes (about 1 1/4 pounds), peeled and cut into 1 1/2-inch chunks
1/4 teaspoon coarsely ground black pepper
1 shallot, minced
1 bunch Swiss chard (about 12 ounces), bottom 2 inches of stems trimmed, leaves coarsely chopped
1/4 cup grated Parmesan cheese
1. 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.
2. 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.
3. 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.
4. Spoon one-fourth of potato mixture into each portobello cap; sprinkle with Parmesan.
(based on individual servings)
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 4 mg
Sodium: 840 mg
Carbohydrates: 35 g
Fiber: 7 g
Protein: 10 g
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