Awsm Grilled, Stuffed Portabella Mushrooms

Ingredients

• 4 medium to large, portabello mushrooms, stems removed and washed
• 1 large bunched, swiss chard, stemmed and cut into large pieces
• 4 medium to large, scallions, chopped
• 8 oz, goat cheese
• 4 large cloves, garlic, chopped
• 3 tbsp, olive oil
• to taste, salt and pepper

Method

Boil water in a large pot or sauce pan. Keep a small pot or pan of ice water handy. Blanch all the leaves of swiss chard by dipping them in to the boiling water for a minute or two. When they are bright green and limp switch them over to the ice water bath, squeeze the water from them and set them aside.

Place the goat cheese into a medium to large size bowl. Chop the blanched chard into smaller pieces and then mix it into the goat cheese until it is evenly mixed.

Chop the scallions and the garlic. The ratio is 1 large garlic clove and 1 medium to large scallion per mushroom. Place the oil in a pan over high heat. When the oil is warm, add the scallions and garlic together. Cook until the garlic is just turning golden (about 2 minutes). Then add garlic, oil and scallions to the cheese and chard. Mix evenly.

Wash, dry and destem the mushrooms. Place about a 4th of the cheese and chard mixture on top of each mushroom and spread evenly over its top. Grind a little pepper and salt over the top of each mushroom.

When your grill is hot add the mushrooms and allow to cook. I checked them every 5 minutes or so and they took 15 minutes to cook for me. I was using a gas grill and kept it on high for the first 5 minutes and low thereafter. They are done when the tops are nice and browned. Cook them to taste. Enjoy!

Awsm Skillet Lemon Chicken With Mushrooms

This skillet lemon chicken is a snap to fix and cook, and it's delicious with hot buttered noodles or rice. Feel free to use a dry white wine to replace the Marsala wine.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

• 4 boneless chicken breast halves, skin removed
• 1/3 cup flour
• 1/8 tsp. freshly ground pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt
• 4 ounces fresh sliced mushrooms
• 4 green onions sliced
• 2 tablespoons dry Marsala wine or a dry Chardonnay
• 2 tablespoons fresh lemon juice
• freshly chopped parsley, for garnish

Preparation:

Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.

In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.

Serves 4.