Swiss Chard & Cheese Stuffed Mushrooms
Ingredients
Mushroom Caps
- 1 lb mushroom caps cleaned
- 1/2 tbsp Kosher salt
- 2 tsp herb mix thyme, parsley, chives
- 1 tsp ground black pepper
- 2 tbsp garlic oil
Cheese Mix
- 1/4 cup ricotta
- 1/2 cup mascarpone
- 1/2 cup gruyere or Swiss cheese shredded
- 2 tbsp herb mix thyme, parsley, chives
- 1/2 tbsp garlic
- 1/2 cup Panko
- 1/2 cup Swiss chard julienned and sauteed
- Kosher salt to taste
Instructions
Mushroom Caps
- Clean the mushrooms and remove the stems.
- Mix the remaining ingredients with the oil and toss the mushrooms in the mix.
- Lay the caps out on a tray with roasting rack. You want the Mushrooms to be stem side down.
- Bake the mushroom caps at 350 degrees for 15 minutes.
- Store in the fridge before stuffing.
Cheese Mix
- In a sauté pan, add a bit of oil and sauté the Swiss chard until tender and all the liquid is cooked off.
- Allow the Swiss chard to cool and press out extra water with your hands.
- In a medium bowl, combine remaining ingredients and mix thoroughly using a folding motion.
- Stir in the Swiss chard until mixed evenly through the cheese mix.
- Use a .5 oz (about 14.79 ml) scoop to portion out balls of filling. Roll the portions into balls and store on a lined baking sheet in the cooler so that they may set up.
Stuffed Mushroom Assembly
- Place one ball in each mushroom once ready to assemble. Bake at 350 degrees until cheese is melted and started to brown. About 10-ish minutes.
- Serve with Bianco Sauce.
Notes
Chef’s Tip:
The Panko is optional. If you are watching carbs, you can eliminate them altogether!