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    Chard-Stuffed Mushrooms (Hongos Rellenos de Acelga)

    Chard Mushrooms (Hongos Rellenos de Acelga)

    Chard Mushrooms (Hongos Rellenos de Acelga) is not only appetizing, but a nutritious dish filled with ricotta cheese and spicy notes such as crushed red pepper.


    Ingredients
    1
    bundle
    Swiss Chard
    4
    cloves
    garlic, chopped
    2
    tablespoons
    Olive Oil
    4
    tablespoons
    light ricotta cheese
    4
    tablespoons
    parmesan cheese
    1/4
    teaspoon
    nutmeg, freshly grated
    2
    cups
    mushrooms
    *
    salt and fresh ground black pepper (to taste)
    *
    Crushed red pepper (to taste)
    Directions
    Wash the swiss chard and pinch off the leaves at the top of the stem. Discard the stems.
    Chop the garlic cloves.
    Heat 2 tablespoons of olive oil in a skillet. Add the chopped garlic.
    Add in the chopped chard in the skillet.
    Reduce heat to medium and cook until pieces are tender.
    Introduce into the skillet the ricotta, the Parmesan cheese, salt, black pepper, nutmeg, and crushed red pepper.
    Stir and adjust the seasoning to taste.
    Scoop out the centers of the mushroom using a small spoon.
    Place a little bit of the chard filling into the cavity of each mushroom.
    Place each filled mushroom onto a greased pan. Bake in oven for 20 minutes or until mushrooms become tender.

    The base number of servings for this recipe is 1
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