Ingredients (sereves 4):
- 2 lbs. of chard, removing any large stems or veins, washed and dried
- 1/2 pound mushrooms, cleaned and sliced
- 1 garlic clove, minced
- 3 T. butter
- 1/2 cup ricotta cheese
- 6 T. freshly grated parmesan cheese
- 1 egg beaten
- salt and pepper to taste
- 2 T. seasoned bread crumbs
Blanch the chard in boiling salted water for 45 seconds. Drain and shake dry, cut in manageable-size pieces. Gently saute mushrooms and garlic in butter over moderate heat until mushrooms soften. Add the chard and remove from heat.
Mix in the ricotta cheese, 1/4 cup of parmesan cheese and the egg. Season with salt and pepper. Mound in an oven-to-table baking dish and sprinkle the top with the seasoned bread crumbs mixed with the remaining parmesan cheese.
Bake at 375 F for 35 minutes, until brown and bubbly.