Stuffed Baby Bella's (Crimini's)

No photo for this but, trust me, it looked good enough to eat. I made some thing similar to this using yellow sunburst squash and it was equally delicious. trim the bottoms of the squash so they will sit flat on the baking sheet.

CSA box- garlic, onion, stems from swiss chard, zucchini, basil

Heat oven to 400.
Take about a pound to pound and a half of the biggest Crimini mushrooms you can find, wipe off signs of earth, and remove the stems. Chop stems fine. Set caps, hollow side up, on a baking sheet. Drizzle in a little balsamic vinegar.
Chop 1 onion and 2 garlic cloves and begin cooking them in olive oil, over medium heat, while you prepare the rest of the ingredients.
Finely chop about 4 large stems from swiss chard and 1 medium zucchini and add to the
pan along with the chopped mushroom stems. Cook until everthing is tender. Stir in a handful of chopped fresh basil.
Remove from heat and mix in 1/2 cup finely grated parmesan and 1/2- 3/4 cup panko bread crumbs. Salt and pepper to taste.
Melt about 1 Tb. of butter and mix into another 1/2 cup of panko.
Fill caps with the vegetable mixture, mounding up on top. Sprinkle with the buttered panko and bake for 15-20 minutes, until the mushrooms start to release their juices.
Serve warm.