Portabella Stuffed with Chard, Peppers, Peas

"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.

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.

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.