A very long time ago I said we were going to go to “Meatless Mondays” . We never quite made it. Although, we have cut back on our red meat consumption dramatically, I find it hard to stick to one thing on a specific day of the week. Partly because I haven’t put much effort into figuring out enough meatless meals and also because my husband travels so much that I rarely exert a lot of energy into figuring out what I’m going to make myself for dinner when he’s away.
Last night, it was black bean re-fried beans, dairy-free cheese, and Tabasco that I heated in the microwave. Then I ate it while reading a book. Don’t scoff, it was quite enjoyable.
But, tonight, in an attempt to get my daily recommended allowance of vegetables, I thought I’d put in a tad more effort. But not so much that it would be too complicated to eat while reading my book.
Grilled Vegetable Stuffed Portobello with Sautéed Rainbow Chard
1 Portobello Mushroom
1/2 Orange Bell Pepper
1 Small Sweet Onion
About 3/4 Cup Broccoli
About 6 Sugar Peas
Rainbow Chard, about 8 leaves, stems removed
Diaya Cheddar Style Cheese, optional
Drizzle the mushroom with a little olive oil and rub to coat, set aside. Add the cut vegetables to a bowl, drizzle with a small amount of olive oil, sprinkle with kosher salt and garlic powder, and toss to coat. Add everything to a grilling pan and grill on medium-high until mushroom is cooked and moist and vegetables are tender and browned on the edges.
While vegetables are grilling, coat a saute pan with a little olive oil. Heat on medium-high and saute the chard until it is wilted. It will wilt a lot, just like spinach does, so if you’re cooking for more than one, you’ll need to use a full head or more.
If you would like to top yours with dairy-free cheese, you’ll need to melt it under the broiler or in the microwave.
That looks like a delicious meal that’s full of flavour. I love those large mushrooms xx
Well it’s not a bloody steak, but I’ll live. 😉
You had my attention when you mentioned the swiss chard. That is one of my favorite vegetables and seeing it listed among ingredients is almost a sure bet that I’ll love the dish. No, this may not be a steak but it sure will do nicely.
I had something similar on the Oregon Coast last year. Theirs had little potatoes mixed in though and if I remember correctly they used way more olive oil. It was delicious and I was thrilled to find something on the menu that I could eat and that was delicious! Sometimes that isn’t the case. I’ve just recently started eating a lot of the rainbow chard. It’s so good and a nice departure from boring old spinach! 🙂
We’ve been on the same page! My daughter’s boyfriend suggested stuffed portobello.. mainly because he’d seen some and couldn’t afford to buy them. I love yours.. they’re all bright and cheery and stuffed full of healthy veggies!! Excellent recipe!!
I’ve never cooked with swiss chard before, and I got a bag of it in with my vegetable box this week. Looks like a really wonderful alternative to my usual Blue Cheese stuffed Portabello mushroom. I am definitely going to try this. I’ll let you know how we get on. Love your blog. Thanks.
Oh, my! Delicious looking yet simple enough for me to do. I’m gonna work on this one.
Easy peasy. You’ll have no problem! 🙂
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