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Sunday, August 07, 2016

Portabella Stuffed with Chard, Peppers, Peas

Chard Peppers Peas Stuffed Portabella

"Giant Fungus? No, thank you!"

That seems to be the trend with the majority of the population in the household.

I happen to love mushrooms of all kinds, especially portabella/cremini. With fancy names like that, how can one sideline them as mere fungi.

Every once in a while, I make it just for myself, as an indulgence. Not an elaborate recipe, but whatever is handy as a stuffing is fine with me - like, leftover rice and beans, TVP, or just cheese and tomatoes and onions.

Chard Peppers Peas Stuffed Portabella

This stuffing here is my all-time favorite for portabella. Fresh chard, colorful peppers, red onions, jalapeños, peas in a creamy cheese sauce. Simply saute the veggies till softened, add some cheese and heavy cream to make a thick filling.

Chard Peppers Peas Stuffed Portabella

Rather than bake it in a 400 °F oven for about 10 minutes, I went with cooking it in a cast iron skillet. Gill the portabella and drizzle some Braggs Liquid Aminos and Balsamic vinegar, add some stuffing (I like to pile it on), cook in a lightly oiled hot cast iron skillet with a fitting lid on. Then, remove the lid and cook till done, adding more cheese or filling as desired.

Chard Peppers Peas Stuffed Portabella

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