Swiss Chard and Goat Cheese Stuffed Portobello Mushrooms

Ingredients

• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon, chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Goat cheese - 1/2 cup, crumbled
• Swiss chard - 4 cups, chopped
• Portobello mushrooms - 2 large

Instructions

1. Preheat the oven to 375°F.
2. Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the Swiss chard to the skillet and cook until wilted, about 5 minutes. Season with salt, pepper, and fresh thyme.
5. Remove the skillet from heat and let the mixture cool slightly. Stir in the crumbled goat cheese.
6. Place the portobello mushrooms on a baking sheet and fill each mushroom cap with the Swiss chard and goat cheese mixture.
7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.
8. Serve the stuffed portobello mushrooms as an appetizer or a light main course.