Mushrooms Stuffed with Chard and Homemade Panko

Wednesday 3 August

We seem to be concentrating on vegetables these days, probably because they're fresh and available in various farmers' markets.  Holt foraged us up 6 big stuffin' mushrooms, but the meal needed a bit more bulk and protein, so we also finished off the lox spread - just cream cheese and Trader Joe's lox bits whipped up in the RobotCoupe - on rounds of toasted baguette.

With the rest of the baguette, Holt succeeded in making his own fresh panko!  He fed the baguette down the feeder tube of the trusty Robot Coupe, into the grater blade.  Then he toasted the fluffy crumbs in a 350º oven until they were dry, about 10-15 minutes.  We used some at once for the mushrooms.

In the meantime, we cleaned the mushrooms, took out their stems and minced them up, and minced a quarter of an onion.  While the mushroom caps were drizzled with oil and baked in the oven at 375 for 10 mins, we sautéed the mushroom and onion bits, then some chopped leaves of rainbow chard from the yard, and when all that was limp and tender, the panko.  Stuffed that into the mushroom caps and baked it for 15 minutes more, then topped with grated romano cheese and put it under the broiler until melty.  Hot enough to sear your hard palate, and we wonder why we're running the oven during a heat wave, but good when it cooled off a bit.