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Roasted Portobello Mushroom with Swiss Chard


1 hour 45 minutes

4 servings


Red Chard has iron-rich stems that make this dish a delicious alternative to the traditional onion/garlic sauté. Enjoy these portobello mushrooms paired with the Bean and Broccoli Salad or Curried Carrot Soup for lunch or dinner.

Roasted Portobello Mushroom with Swiss Chard


  • 4 portobello mushrooms, washed and de-stemmed

  • 1/4 cup(s) organic apple cider vinegar

  • 1 tablespoon(s) honey

  • 2 garlic cloves, chopped and divided into 2 piles

  • 1 tablespoon(s) extra virgin olive oil

  • 1 tablespoon(s) fresh chopped herbs, either basil, cilantro, parsley

  • 1 tablespoon(s) coconut oil

  • bunches of chard, chop the stems and the leaves separately

  • 1/2 red onion, sliced thin


1. Prepare the mushrooms 30 minutes to 24 hours in advance: Gently wash them with cold water and pat dry. Carefully remove the hard stem in the center. Place the mushrooms stem side up in a glass or ceramic baking dish.

2. Whisk together in a bowl: apple cider vinegar, honey, 1/2 the garlic, herbs, and olive oil.

3. Arrange the portobello mushrooms in a baking dish and drizzle with the mixture. Cover and let marinate for 30 minutes up to 24 hours.

4. After the mushrooms marinate: In a large skillet on medium heat, add coconut oil and sauté onions and swiss chard stems for 5 minutes. Add the rest of the garlic and sauté for another 2 minutes. Add the swish chard leaves and sauté for another 5 minutes.

5. Preheat the oven to 400 degrees. Flip the mushrooms stem side down and roast for 15 minutes. Flip the mushrooms and top with the sauteed swiss chard mixture. Cook for another 15 minutes.

6. Serve warm and enjoy with a side soup or salad. Enjoy!

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