Pre-heat oven to 375 °

Ingredients:

4 large Portobello mushrooms, stems removed and saved
1 onion, diced
1 long Japanese eggplant, diced
2 t. minced garlic
½ cup diced Swiss Chard stems
¼ cup chopped sage leaves
2 cups chopped greens (I used Swiss Chard and Kale)
¾ cup diced assorted peppers
Olive oil
¼ t. Salt and 1/8 t. pepper
½ cup White Wine
2 Tbs. Tamari
½ t. dried tarragon
¾ cup chopped walnuts
2 Tbs. parsley, plus more for garnish

Optional- Either Cheddar or Gruyere Cheese for top

Instructions:

1. Wipe the mushrooms with a damp cloth. Scoop out the dark underside of the mushroom. Chop the stems and set the tops aside.
2. In a heavy skillet, sauté the onions in a little olive oil for 5 minutes, until translucent.
3. Add the garlic, mushroom stems and eggplant and sauté for 5 more minutes, then add the chard stems and cook another 5 minutes.

4. Push the vegetables to the outer rim of the skillet, and add a little more olive oil in the middle. Then add the sage leaves to the oil, and let them brown for a few minutes. Add the peppers, and continue cooking until soft.

 
5. Add the 2 cups of greens, the white wine, the tamari, the tarragon, and the salt and pepper.

6. Add the chopped walnuts and parsley. Taste, and add more tamari if desired.
7. Stuff the mushrooms with vegetable mixture. Bake covered for 20-25 minutes until the mushroom is thoroughly cooked and soft.
8. Optional- If choosing to use cheese, add grated cheese to the top and cook for another 5 minutes until melted.
9. Remove mushrooms from oven and serve on a platter, garnished with more fresh parsley.