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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the chard stalks and start roasting. Prepare the garlic bread, wrap and foil and place on the grill as it heats up. Start grilling the portobellos on the first side. Saute the greens and begin to make the cream sauce. Flip over the mushrooms and fill with cheese. Drizzle the creamed greens on the roasted stalks and finish. Serve altogether. The extra creamed greens are delicious on the portobellos and for dipping in the Grilled Garlic Bread.
The stalks of chard rarely get the attention they deserve. Imagine a softer celery with a hint of chard leaf flavor roasted until tender and then smothered in a puree of creamed chard. Consider a bunch of chard about 6-8 leaves depending on their size. This recipe is playful, so adjust the ingredients a bit depending on what you have available.
While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.
Filled with a touch of garlic and a few slices of brie cheese, these portobellos quickly become a luxurious vegetarian main dish.
