Swiss Chard and Tomato Stuffed Portobello Mushrooms



  • 2-3 Portobello Mushrooms (stems removed)
  • 2 cups Swiss chard (chopped)
  • ½ cup Cherry Tomatoes (halved)
  • 1 cup Purple Onion (chopped)
  • 1 tbsp. Olive Oil
  • 1 clove garlic (minced finely)
  • ¼ cup Goat’s Cheese
  • Kosher Salt
  • Ground Black Pepper
  • 2 tbsp. Fresh Thyme (chopped)
  • Mozzarella (optional)



  1. Preheat BGE to 450 F.
  2. In a paella pan on the grill, sauté the onions until caramelized.
  3. Add the Swiss chard and sauté for 1 minute.
  4. Add the cherry tomatoes and garlic and sauté for a few minutes.
  5. Remove the pan from the grill and toss in goat’s cheese.
  6. Top Portobello mushrooms with the mixture. Then top with mozzarella cheese.
  7. Grill for 8-10 minutes or until mushrooms are tender and the cheese is melted.