Swiss Chard and Goat Cheese Stuffed Portobello Mushrooms

Ingredients

• Salt (to taste)
• Black Pepper (to taste)
• Fresh Thyme (1 teaspoon, finely chopped)
• Olive Oil (2 tablespoons)
• Garlic (2 cloves, finely minced)
• Goat Cheese (1 cup, crumbled)
• Swiss Chard (2 cups, finely chopped)
• Portobello Mushrooms (4 large caps, stems removed and gills scraped)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Gently clean the Portobello mushrooms, remove the stems and scrape out the gills using a spoon, ensuring not to break the mushroom caps.
3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until it turns fragrant, which should take about 1 minute.
4. Next, add the finely chopped Swiss chard to the skillet. Cook until it wilts and turns a vibrant green color, about 5 minutes. Season the mixture with salt, black pepper, and freshly chopped thyme.
5. Remove the skillet from the heat and allow the mixture to cool slightly. Once cooled, stir in the crumbled goat cheese, mixing it well with the Swiss chard.
6. Arrange the cleaned portobello mushroom caps on a baking sheet. Fill each cap with an equal portion of the Swiss chard and goat cheese mixture.
7. Transfer the baking sheet into the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese has melted and turned a golden hue.
8. Serve these elegant stuffed portobello mushrooms warm as a delightful appetizer or a light main course.