Portabello Caps Stuffed With Cheese and Greens

• 2 tablespoons canola oil
• 1 lb swiss chard, trimmed and chopped
• 2 garlic cloves, crushed
• 12 teaspoon salt
• 1 bunch scallion, sliced
• 8 portobello mushroom caps
• 12 cup drained canned fire-roasted tomatoes
• 5 ounces smoked mozzarella cheese, coarsely grated
• 2 tablespoons finely chopped fresh parsley
• 12 cup crushed unsalted cashews

1. HEAT oven to 400F Heat 1 1/2 teaspoons of the oil in large frying pan over medium-high heat.
2. Add chard stems, garlic, and salt and cook 5 minutes.
3. Stir in scallion bulbs and chard leaves.
4. Cook until tender, about 12 minutes, stirring occasionally.
5. Remove from heat.
6. 2.
7. COAT mushrooms with remaining 4 1/2 teaspoons oil and lightly sprinkle all over with salt.
8. Put on large baking sheet.
9. 3.
10. STIR tomatoes, scallion greens, cheese, and parsley into chard mixture and season with black pepper to taste.
11. Fill mushrooms with chard stuffing.
12. Bake until hot, 15 to 20 minutes.
13. Sprinkle with cashews before serving.

canola oil, swiss chard, garlic, salt, scallion, portobello mushroom, tomatoes, mozzarella cheese, fresh parsley, unsalted cashews

Taken from www.food.com/recipe/portabello-caps-stuffed-with-cheese-and-greens-467163 (may not work)