Portobella Mushroom Kamut Casserole

Portabella Mushrooms, 200 grams
*Kamut (grain), 0.25 cup
Swiss Chard, 1 cup, chopped
Celery, raw, .25 cup, diced
Carrots, raw, .25 cup, chopped
Red Wine, 2 fl oz
1/2 T Italian Seasons
3-4 dashes black pepper
3-4 dashes garlic powder

soak kamut overnight. chop celery, onion and carrot. add to a pot with 1 cup of water and drained kamut. boil, then reduce and cover for 15 minutes. preheat oven to 400 (toaster oven temp- maybe 375 in regular oven?). add chopped chard and wine to kamut mix. stir until chard is wilted. transfer to round casserole/baking dish. cut 4 slits in the top of the mushroom cap. place cap over kamut mixture. cover the entire dish with foil and bake for 20 minutes.
remove and serve.