These hearty grilled Portabello Mushrooms with Chard and Feta makes an easy and impressive meatless main dish.
Grilling is a Sunday afternoon ritual at our house. We love to try new things, so when I recently tasted this Portabello Mushrooms with Chard and Feta at a Melissa’s Produce event, I knew I had to share this recipe with you.
This dish is from Chef Jamie Purviance’s latest cookbook “Weber’s Ultimate Grilling; A Step By Step Guide to Barbecue Genius”.
This book is a highly engaging visual exploration of grilling techniques that will put better tasting and looking food on your plate. With 750 step-by-step photos, 200 techniques and tips, and 125 recipes, you will elevate your grilling game in no time.
Jamie teaches that grilling, at its best and most elemental, is about simplicity: ”fire, food, and the ease of the outdoors” he says. It evokes stress free vibes and the peerless flavors open-air cooking creates. According to Mr. Purviance, to experience that simplicity, you must first master four critical elements of the art: temperature, time, techniques, and tools.
If you set up your grill for the right temperature, cook the food for the correct length of time, employ trusted techniques and use the proper tools, you’ll turn out fantastic food and achieve high marks for what might be called the fifth T: TASTE!
Jamie goes into depth on how to master each recipe, making this book a must-have reference. Seriously, who doesn’t want to master the grill?
Here are a few of the wonderful recipes I have tried so far.
Every recipe was outstanding and foolproof. I can’t recommend Weber’s Ultimate Grilling enough.
Today’s Recipe: Portabello Mushrooms with Chard and Feta
Grilling chard helps brings out the subtle earthy flavors along with slight notes of smoky tang.
Combining this with cheese and breadcrumbs makes this dish irresistible to any professed greens hater.
Portabello Mushrooms with Chard and Feta
- 4 large portabello mushrooms each 3 to 4 ounces
- Extra-virgin olive oil for brushing plus 1 tablespoon
- 1 very large bunch Swiss chard 12 to 14 ounces
- ½ cup crumbled feta cheese about 2½ ounces
- ½ cup coarsely grated whole-milk mozzarella cheese about 2 ounces
- ¼ cup plus 1/3 cup freshly grated ParmigianoReggiano® cheese divided
- 2 tablespoons mayonnaise
- 2 small scallions white and light green parts only, finely chopped (about 3 tablespoons)
- 1 garlic clove minced
- 1/8 teaspoon ground nutmeg or several fresh grindings whole nutmeg
- 1/3 cup panko Japanese bread crumbs
- Ground black pepper
Prepare the grill for direct cooking over high heat (450° to 550°F). Using a damp paper towel, wipe the outside of each mushroom cap to clean. Using a small knife, cut out the stems.
Holding 1 mushroom in your palm and using a small spoon, gently scrape out all the black gills, being careful not to tear the delicate cap (It's important to remove the gills. as they will discolor the filling during grilling.) Repeat with the remaining mushrooms.
Brush a large perforated grill pan with oil. Rinse the chard under cold running water. Stack the wet leaves in the prepared pan.
Grill the chard over direct high heat, with the lid closed, until the greens begin to wilt, 5 to 6 minutes, turning once or twice with tongs. Remove from the grill.
Cut off the stem at the base of each leaf and discard. Fold the leaves in half lengthwise and twist to wring out the excess moisture. Using a heavy, large knife, coarsely chop the greens. You should have a generous 1 cup.
In a medium bowl mix together the chopped greens, feta, mozzarella, ¼ cup Parmigiana Reggiano®, the mayonnaise, scallions, garlic, and nutmeg.
In a small bowl mix together the panko, the remaining 1/3 cup Parmigiano Reggiano®, and the remaining 1 tablespoon of oil. Stir 1 tablespoon of the panko mixture into the greens filling. Season the filling to taste with pepper (about¼ teaspoon).
Divide the greens filling evenly among the mushrooms, then pat gently with your hands to fill to the edge.
Sprinkle the remaining panko mixture evenly over the filling.
Place the mushrooms on the same grill pan. Grill over direct high heat, with the lid closed, until the cheese melts and the topping is deep brown, 8 to 12 minutes. Using a metal spatula and tongs, transfer the mushrooms to plates and serve.
SPECIAL EQUIPMENT: LARGE PERFORATED GRILL PAN
Chef Jamie’s mission with Weber’s Ultimate Grilling is to teach you so much about cooking over fire that each time you step up to your grill, whether you are making on of his recipes or one of your own, you will be capable of greatness. This recipe for Portabello Mushrooms with Chard and Feta is the first step.
I hope grilling greatness is in your future!
.…and then, she paused for thought.
Disclaimer: I was given a copy of Weber’s Ultimate Grilling cookbook to review. All opinions are my own.