WEEKDAYS 1e|12c|p

Swiss Chard and Ricotta Portobello Caps

Carla Hall
|
Servings: 4 - 6
|
easy
|
15 to 30 min

A tasty appetizer that everyone can enjoy!


  • Ingredients
  • step-by-step directions
Ingredients
Swiss Chard and Ricotta Portobello 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 portobello 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!

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes