Serves 4, but this recipe can and should be doubled. These heavenly fungi will be devoured before the cheese stops bubbling.
4 large portobello mushrooms
1 teaspoon extra virgin olive oil
2 packed cups chopped rainbow chard, stems and ribs removed
2 cloves fresh minced garlic
1 cup plain cooked quinoa
1/2 cup low fat cottage cheese
3/4 cup shredded part skim mozzarella cheese
1 teaspoon dried oregano
fresh ground pepper
Preheat oven to 450.
Line a good quality baking sheet (I use Doughmakers brand) with parchment and spread a very thin layer of olive oil on the parchment to prevent mushrooms from sticking.
Gently wash mushrooms and pat dry. Scoop out the insides, including the stem, by scraping with a spoon.
On medium-low sauté chard, garlic, oregano and a dash of pepper in olive oil for about 2 minutes.
Add cottage cheese and stir until most of the liquid has evaporated, about 4 minutes.
Add quinoa, stir. Add 1/2 cup of shredded cheese, stir and remove from heat.
Stuff the mushrooms with the mixture.
Use remaining shredded cheese for sprinkling on top of each mushroom.
Bake mushrooms for 10 minutes.
Remove from oven and soak up the liquid from the baking sheet with a paper towel.
Return to the oven and bake 5 minutes more.
Garnish with fresh parsley