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Swiss Chard Topped With Marinated Portobello Mushrooms

A home-style Swiss Chard Topped With Marinated Portobello Mushrooms made with Portobello Mushrooms About Each, Soy Sauce Low Sodium Tamari Soy Sauce, Vegetarian Worcestershire Sauce, Cider Vinegar, and Sesame Oil. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 2
• 4 tbsp
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 4 tsp
• 2 tsp
• 2 bunch
• 1 tsp
• 1 tsp
• 4 tsp

Method (preview)

1. 1

   Note 2: Original recipe used an extra 1/2 tsp olive oil

2. 2

   Can use other greens such as spinach, beet greens or kale.

3. 3

   Wipe mushroom caps; remove stems.

4. 4

   In shallow bowl, whisk 2 Tbsp tamari or soy sauce, Worcestershire sauce, vinegar, sesame oil, shallots and mustard.

5. 5

   Add mushroom caps and marinate 15 min, turning occasionally.

6. 6

   Meanwhile, remove stems from chard and coarsely chop.

7. 7

   In large skillet, heat 1 tsp olive oil over med-high heat.

8. 8

   Add garlic and cook, stirring, 1 min. Add chard and remaining 2 Tbsp tamari or soy sauce.

9. 9

   Cover and cook until wilted, 4 min. Uncover and set aside.

10. 10

    Wipe out pan.

11. 11

    Heat remaining 1 tsp oil over med-high heat.

12. 12

    Remove mushrooms from marinade; reserve marinade.

13. 13

    Add mushrooms and cook until tender, 4 min per side.

14. 14

    To serve, reheat chard and divide among plates.

15. 15

    Cut mushrooms into 1/2" thick slices.

16. 16

    Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired.

17. 17

    NOTES: Cal 51

18. 18

    Total Fat 3g

19. 19

    Sat Fat 0.4g

20. 20

    Carb 5.3g

21. 21

    Fib 0.5g

22. 22

    Pro 1.4g

23. 23

    Sod 617mg