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Swiss Chard and Ricotta Portabella Caps CARLA HALL

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A tasty appetizer that everyone can enjoy!

ingredients
SWISS CHARD AND RICOTTA PORTABELLA CAPS
10 tablespoons olive oil (divided)
1 shallot (peeled, minced)
1/2 bunch swiss chard (chiffonade)
1 head fennel (bulb thinly sliced, fronds reserved for garnish)
1 teaspoon red chili flakes
1 lemon (juiced, zested, divided)
1/2 cup ricotta
2/3 cup parmigiano-reggiano (grated, divided)
4 portabella mushroom caps (stems and gills can be removed)
1/2 cup panko breadcrumbs
3 tablespoons mint leaves (chopped, to garnish)
Kosher salt and freshly ground black pepper (to taste)

directions
Heat a grill or grill pan to medium-high heat.
In a large saute pan add 2 tablespoons olive oil and heat over medium-high heat. Add the shallot and cook until almost translucent, about 3 minutes. Add the swiss chard and fennel and cook until tender, about 7-8 minutes. Add the red chili flakes, and lemon juice during the last minute of cooking. Season with salt and pepper. Remove the mixture from the heat and set aside.
In a small bowl add the ricotta, lemon zest, 1/3 cup parmigiano-reggiano, 2 tablespoons of olive oil and season with salt. Mix to combine.
Brush the mushroom caps with 1/4 cup of olive oil on both sides. Place the inside of the mushroom cap on the grill and allow to cook for 3 minutes until lightly charred. Flip the mushroom caps and allow to cook until charred and tender, another 5 minutes. Remove from the grill and divide the ricotta evenly between the caps and top with the swiss chard mixture.
Meanwhile, in a medium saute pan heat 2 tablespoons of olive oil over medium high heat. Toast the panko breadcrumbs until golden. Remove from heat and stir in remaining 1/3 cup parmigiano-reggiano, mint and fennel fronds. Top mushrooms with the toasted panko mixture.
Tip: Perfect to serve as an appetizer, main course or side dish. Fill the mushroom caps with your favorite vegetables and cheeses!

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