Giant Mushrooms Stuffed With Greens And Mozzarella

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2 tbsp canola oil

1 lb Swiss chard, trimmed, stems removed and sliced crosswise, and leaves chopped

2 cloves garlic, crushed

1/2 tsp salt

1 bunch scallions (about 6), bulbs and greens separated and sliced

8 portobello mushroom caps (1 2/3 lb total)

1/2 C drained canned fireroasted diced tomatoes

5 oz part-skim mozzarella or smoked mozzarella, coarsely grated

2 tbsp finely chopped fresh parsley

1/2 C crushed unsalted roasted cashews

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