Rainbow Chard Stuffed Portobello Mushrooms

Posted by

This is the last of my New Years Eve vegetable-centric recipes (it’s vegan or vegetarian depending on what type of crackers you use to make the topping). This is also thankfully the last of my iPhone pictures (remember… my camera decided to completely die on me during my NYE food photo shoot!). No, I haven’t gotten a new camera yet…still saving up for that (ah, WHEN did cameras get soooooooooooooo expensive?!?!?). But, luckily for me (and Como Water readers who like nice pictures), a friend let me use his camera. So, I’m back to semi-decent photography in the next post, which will kick off Juices, Smoothies, and Superfoods month! Which brings me to another reminder–Como Water is roughly organized by monthly themes this year. If you don’t remember what they are, check out this post. And while you’re playing around online, stop by to say ‘hi’ to Nancy and to check out this month’s round up of the blogosphere’s best recipes at www.spiciefoodie.com.

Happy Tuesday everyone! 🙂

Rainbow Chard Stuffed Portobello Mushrooms

(Printable Recipe)


3 Portobello mushroom caps

1/2 yellow onion (divided)–diced

5 cloves garlic (divided)–minced

5 crackers (I used Club crackers, you can use your favorite!)

1 tablespoon parsley

olive oil



pinch nutmeg

pinch cayenne

pinch sugar

1 tablespoon apple cider vinegar

1 bunch rainbow chard


*Preheat oven to 375 degrees F. Clean mushrooms. Dice onions. Mince garlic. Turn crackers to crumbs in food processor. Add ~2 tablespoons of olive oil to medium sized saute pan. Saute 1/2 of onions for 5-7 minutes. Add 1/2 of garlic. Saute 2-3 additional minutes. Sprinkle with salt and pepper. Once onions and garlic are soft, mix in crackers and parsley. Set aside.

*Wash and slice rainbow chard (leaves and stalks). Saute remaining onion over medium heat in ~2 tablespoons of olive oil for 5-7 minutes. Add garlic. Saute for 2-3 minutes. Add rainbow chard stalks. Saute for ~3 minutes. Add chard leaves and sauté for ~3 minutes.  Add vinegar, sugar, salt, pepper, nutmeg and cayenne. Saute until chard is completely wilted and all cooking liquid has evaporated.


*Fill each mushroom cap with 1/3 of the sautéed chard. Top each filled mushroom with 1/3 of the cracker mixture. Drizzle each stuffed mushroom with ~1 teaspoon of olive oil. Bake 15-20 minutes or until the topping is lightly toasted. Serve with fresh herbs.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. This sounds yummy. This is a must try recipe for me.

  2. This looks so yummy. I think my carnivore hubby would love it.. now that’s saying how really good it looks. 🙂 I am still pricing cameras… I have to go back to your post and see what everyone recommended. Heck yes… When did cameras get so EXPENSIVE! Let me know if you buy one… I’m still on the hunt. ~ Ramona

  3. Great use of seasonal ingredients. Thanks for sharing!

  4. Oh how delicious! Really love this idea.

  5. Ohhhh, Tiff!!! I’m getting hungry! I love how beautiful and delicious your stuffed portobello mushrooms look like!

  6. Wonderful stuffing. Portabella are such great vessels.

  7. With all these colors it must be good for you..
    looking forward to the smoothy month

  8. Nothing like portobello mushroom. My fav and this is exactly how I like to eat it too!

  9. fabulous! looks so delicious.. I’m gonna share this to my mom cause she love’s having a new recipe and new food. 🙂

  10. I love Portobello mushrooms and I grew rainbow chard for the first time a few years ago. I would never had thought of combining the two like this. As a Veg head I am Liking it very much.

  11. Portabello’s have such a meaty texture and I’m beginning to get along well with chard. Good luck with camera shopping. You almost need to take out a second mortgage to get a really good one.

  12. Portabello mushrooms are a great substitute for meat! My hubs likes to fill and grill the caps, but your method here does look like a good option. Great ingredients in that filling-yum!

  13. That looks SO good. I love using portabellos like this. That chard is so pretty, too!

  14. Thats really creative of using crackers blended with the rest of the other ingredients as the stuffing into mushrooms. Its a new discovery for me and thumbs up for sharing.

  15. Most delicious Tiffany!

  16. In Italy we call these mushrooms “champignons”… beautiful recipe, delicious!

  17. I love, love, love rainbow chard but usually serve it as a side–these would make a great meatless main dish!

  18. Oh, I love stuffed mushrooms…and yours sound fabulous with the chard filling! I’d love to make these my dinner 🙂

  19. I love swiss chard! This looks amazing. YUM!

  20. Looks delish! I love Portobello mushrooms and it just so happens our rainbow chard is just about ready to pluck from the garden, this is the perfect recipe!! As always, loving your blog!

  21. This looks fantastic! I love rainbow chard, and stuffed mushrooms have always been a favorite.
    I’m looking so forward to the new theme!

  22. OOO, this looks delicious! I’ve never had a stuffed mushroom before, but I need to! I love all the colors and all the vegetables, yum! Great recipe 🙂

  23. Excellent use of your iPhone – no matter what anyone says. They look beautiful and I swear I can smell them too.

  24. This looks uber yummy and so healthy! I love it. Thanks for posting!

  25. That chard looks gooooood! Great recipe – I’m all about mushrooms right now. Love those Club crackers.

  26. Oh this looks so good, I love that you stuffed it with chard and topped it with club crackers. YUM!

  27. I’ve been craving mushrooms a lot lately. Looks delicious :).

  28. Loving it, Tiffany. That rainbow chard is so pretty – time to stuff a mushroom since this looks a super recipe. Good luck on the camera hunt!

  29. This has been a great series, Tiffany! You’ve made a non-veggie lover drool on many occations. I think this would be a great, healthy appetizer for a dinner party. I’m keeping this one in mind!

  30. Great creation and it looks fabulous!

  31. Looks so good Tiffany! You have my mouth watering! 🙂

  32. I used to hate mushrooms, but recently I’ve discovered that I really love them. This recipe looks fresh but hearty, comforting yet healthy. Love it.

  33. Thanks for the comments everyone! Happy FRIDAY! 😀

  34. We just tried this tonight and it was wonderful- and usually I am a green leafie hater!

    • This is wonderful! I love when folks try my dishes! Thanks for leaving a comment!

  35. these look delicious and I don’t even like mushrooms! I do love rainbow chard though-I might have to try these for the hubby 🙂

  36. Beautiful! Rainbow chard is so under-appreciated, isn’t it?