Ingredients

• 2 Portobello Mushrooms, cleaned and gills removed

• 2 Slices of Thick Cut Bacon, cut into ½ inch pieces

• 3 cups of chopped Swiss chard

• 2 Cloves of Garlic, minced

• ½ cup of Fresh Bread Crumbs

• Salt and Pepper to taste

• 1 Tbsp of Olive oil

Instructions

1. Preheat the oven to 400 degrees.

2. Preheat a skillet over medium high heat with a little oil, add the mushrooms gills side down and cook for just one minute.

3. Remove the mushrooms and place them in a baking sheet that’s been drizzled with a little oil.

4. In the same skillet add the bacon and cook it over medium-high heat until golden brown and crispy, remove with a slotted spoon onto a plate and set aside.

5. In the same skillet with the bacon drippings, add the garlic and cook for about a minute, add the chard and place a lid on the pan so the chard wilts.

6. To the chard, add the bread crumbs and the cooked bacon, season lightly with salt and pepper (optional) and mix everything together.

7. Divide the mixture between your mushrooms and bake them for about 20 minutes or until golden brown and crispy on top.