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Vegetable Stuffed Portobello For One
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
Olive Oil
Garlic Powder
Kosher Salt
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.
10 Comments on “Vegetable Stuffed Portobello For One”
Leave a reply to hotlyspiced Cancel reply
gluten free zen 
That looks like a delicious meal that’s full of flavour. I love those large mushrooms xx
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Well it’s not a bloody steak, but I’ll live. 😉
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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.
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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! 🙂
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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!!
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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.
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Oh, my! Delicious looking yet simple enough for me to do. I’m gonna work on this one.
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Easy peasy. You’ll have no problem! 🙂
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