Preheat the oven to 350.
Stem the mushrooms and chop the stems. Set aside. Toss the mushroom caps in a large bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the caps to a baking sheet, cavity side up. Bake for 15 minutes, until the cavities fill with liquid. Remove from the oven and let cool slightly. Discard any liquid in the mushrooms and on the pan. Return the mushrooms to the baking sheet.
Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 6 minutes. Transfer to paper towels to drain; reserve the pan drippings. Add the chopped mushroom stems to the drippings and sauté until tender, about 5 minutes. Add the chard and garlic and sauté until the chard wilts, about 3 minutes. Turn off the heat and stir in the cheese and bacon. Season with salt and pepper.
Stuff the mushroom caps with the chard mixture, dividing equally. Return to the oven and bake until heated through, 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 98 (53%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 39.5mg||12 %|
|Sodium 244.6mg||8 %|
|Potassium 170mg||4 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.3g|
|Protein 14.4g||21 %|
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Calories per serving: 186
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