GH: Portobellos with Potato & Swiss Chard

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* Exported from MasterCook *

 

Portobellos with Potato & Swiss Chard

 

Recipe By :Fall's Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tbsps olive oil

2 garlic cloves -- crushed with a garlic press

1 tsp salt

4 lg Portobello mushrooms -- stems removed (5 inch in

diameter, about 5 oz each)

2 lg all-purpose potatoes -- peeled and cut into 1 1/2

inch chunks (about 1 1/4 lbs)

1/4 tsp coarsely ground black pepper

1 shallot -- minced

1 bunch swiss chard -- bottom 2 inches of stems trimmed,

leaves coarsely chopped (about 12 oz)

1/4 c grated parmesan cheese

 

Preheat oven to 450 F. In cup, mix 2 tbsp oil with half of crushed garlic

and 1/4 tsp salt. Place portobello caps in 15 1/2 " by 10 1/2 " 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.

 

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, remianing 3/4 tsp salt

and reserved potato cooking water. With potato masher, mash potatoes until

almost smooth.

 

While potatoes are cooking, in nonstick 12-inch skillet, heat remaining 2

tbsp 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.

 

Spoon one-fourth of potato mixture into each portobello cap; sprinkle with

Parmesan.

 

Source:

" Good Housekeeping Oct 2000 "

 

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Per Serving (excluding unknown items): 235 Calories; 16g Fat (57.3% calories

from fat); 7g Protein; 20g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol;

646mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 3

Fat.

 

NOTES : Thick, meaty mushroom caps are baked until tender, then topped with

garlicky greens and mashed potatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0