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Swiss Chard Stuffed Mushrooms Recipe

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This recipe for Swiss Chard Stuffed Mushrooms is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small shallot, diced
2 cloves of garlic, diced
2 tablespoons olive oil
1 bunch of Swiss or rainbow chard, washed, stems removed and cut into small strips
1 small package mushrooms, any kind
2 ounces cream cheese
1-2 tablespoons Parmesan cheese
Salt
Pepper
Directions:
Directions:
Preheat oven to 350 degrees. Clean and scoop out inside of mushrooms. Cut the bottom of stem. Take all stems and dice and put aside. Put mushroom caps on baking sheet. Bake at 350 degrees for about 10 minutes, until caps are filled with liquid. Discard liquid or save and use for stock.

Heat two tablespoons of olive oil, and sauté onions and garlic until translucent. Add mushroom stems and cook down for three to four minutes. Add chopped chard and mix together. Add cream cheese and slowly incorporate into mixture, using a plastic spatula until well combined. Fill mushroom caps with mixture.

Sprinkle with Parmesan cheese and bake at 350 degrees for eight to 10 minutes.
Personal Notes:
Personal Notes:
There will likely be filling left over, and it is great to spread on a baguette or to put on pasta.

 

 

 

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