She Paused 4 Thought

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Portabello Mushrooms with Chard and Feta – Weber’s Ultimate Grilling

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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.

Tarragon-Mustard Shrimp Skewers – pg. 60

Roasted Carrot Hummus – pg. 72

Rosemary Lamb Loin Chops with Feta – pg. 152

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.

Print

Portabello Mushrooms with Chard and Feta

Grilling sturdy greens is easy when you have a perforated pan to keep them from falling between the grate bars. Rinse them well and use the water clinging to the leaves to wilt them. If you can't find large mushrooms, buy 6 smaller mushrooms and reduce the cooking time.
Prep Time 30 minutes
Servings 4
Author Jamie Purviance

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Brush a large perforated grill pan with oil. Rinse the chard under cold running water. Stack the wet leaves in the prepared pan.
  4. 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.
  5. 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.
  6. In a medium bowl mix together the chopped greens, feta, mozzarella, ¼ cup Parmigiana Reggiano®, the mayonnaise, scallions, garlic, and nutmeg.
  7. 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).
  8. Divide the greens filling evenly among the mushrooms, then pat gently with your hands to fill to the edge.
  9. Sprinkle the remaining panko mixture evenly over the filling.
  10. 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.

Recipe Notes

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.

 

Yum

Reader Interactions

Comments

  1. acommunaltable

    When am I gonna learn? I am starving and decided to read your post… bad, bad idea!! I wanted to grab those mushrooms and now of course, they are all I can think about!! Gorgeous shot and that book looks fabulous!!!!

    Reply

    • ShePaused4Thought

      Everything was good that I have grilled. Healthy is such a personal term to so many. If you believe whole food is healthy and all real food groups are good, yes, this is healthy. No processed foods used.

      Reply

  5. cookingontheweekends

    Cathy, thank you for once again sharing a delicious recipe and great cookbook! I’ve been missing events left and right, and you’re keeping me in the loop. I love stuffed mushroom and Feta + chard sounds like one everyone will love. Perfect prelude to grilled steak at a BBQ! 🙂 ~Valentina

    Reply

  6. occakelady

    These look just delicious, as do all the recipes you’ve tried! The book sounds like an amazing resource!

    Reply

  7. chef mimi

    Well you just made me hungry! Love these stuffed mushrooms. I just discovered artichoke bottoms a while back, and just bought more of them to make a similar stuffed mushroom type recipe! I might steal your recipe!!! And if you haven’t tried, bottoms, you should.

    Reply

  8. Christina Conte

    What a winner of a recipe, and of course, you’ve gone above and beyond in making these mushrooms look incredibly delectable! I can almost taste them. Love the combination of ingredients! Have to make these very soon!

    Reply

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