Recipe Update: Stuffed Portobellos

I made stuffed portobellos the other night for dinner and thought I would share an update that is fitting for the winter weather.  I posted the original recipe back in August and it can be found here.  The portobello part of the recipe is obviously the same, but the filling has been re-worked.  Lovely strips of red chard are sauteed with garlic, pecans, and a bit of herbes de provence before being tossed with plump wheat berries and piled onto a roasted portobello cap.  To finish it off, I topped it with a bit of salty feta, but if you wan't to keep it vegan, you could use a nice coarse sea salt or omit any toppings all together.  And, for the gluten free peeps, you can use quinoa or brown rice instead of wheat berries for equally delicious results.

Stuffed Portobello Caps with Red Chard and Wheat Berry Stuffing
I used red chard because I have been finding particularly beautiful bunches of it at the store, but feel free to use any type of chard you like.  If you don't have herbes de provence, it will be just as delicious without it.    

2 large portobello mushroom caps, gills and stems removed
1 medium bunch of red chard, ribs removed and sliced into strips
1/3 cup pecans, chopped
1 clove of garlic, minced
1 tsp herbes de provences
1 cup of cooked wheat berries (or 1 cup of cooked GF grains)
about 2 tbsp of feta cheese, crumbled (or coarse sea salt if making it vegan)
sea salt
olive oil (or ghee)

Preheat your oven (or toaster oven) to 350 degrees and line a baking sheet with parchment or foil.  Brush a bit of olive oil on each mushroom cap, season with salt and pepper, and place on the baking sheet with the gill side facing up.  Roast at 350 for 8-10 minutes until tender and juices are present.   While mushrooms are roasting, heat a skillet to just below medium heat and add a tablespoon of olive oil.  Once the oil is heated, add the garlic and saute for about 30 seconds.  Next, add the chard, a bit of salt, and the herbes de provence and saute for about 3-4 minutes or until the chard begins to wilt.  At this point, turn the heat down to low and add the wheat berries, pecans, and a bit more salt.  Toss everything together and heat over low until everything is warmed through.  Pile half of the filling in each mushroom cap and then top with the feta.  Enjoy!

serves 2