Recipe for Swiss Chard Topped with Marinated Portobello Mushrooms 
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Yield:
1
Ingredients:
Amount Ingredient
2 x portobello mushrooms about 5 oz. each
4 tbl tamari
2 tbl vegetarian Worcestershire sauce
2 tbl cider vinegar
2 tsp Asian sesame oil
4 tsp minced shallots
2 tsp country-style Dijon mustard
2 bn red swiss chard
1 tsp olive oil plus
1/2 tsp olive oil
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE 30 minutes

This hearty, low-fat dinner entree makes excellent use of Swiss chard. But feel free to use other greens instead, such as spinach, beet greens or kale.

WIPE MUSHROOM caps with a damp cloth; remove stems. In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally.

Meanwhile, remove stems from chard and coarsely chop. In large skillet, heat 1 teaspoon oil over medium-high heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining 2 tablespoons tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside.

Wipe Out pan. Heat remaining 1 1/2 teaspoons oil over medium-high heat.

Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side.

To serve, reheat chard and divide among plates. Cut mushrooms into 1/2 inch-thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired.

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