Roasted Mushroom And Swiss Chard Dip Recipes
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
ROASTED MUSHROOM AND SWISS CHARD DIP
Provided by Chef Mary Nolan
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Lay chard leaves in a single layer (as much as possible) on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and black pepper. In a bowl, toss mushroom with remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon kosher salt and thyme leaves and toss again. Sprinkle mushrooms over the chard leaves.
- Bake in oven for 10 minutes. Using a spatula, redistribute chard and mushrooms (chard will start to wilt and clump) for even baking. Return to oven and bake 5 more minutes. Remove from oven and allow to cool slightly. Transfer to the bowl of a food processor and add creme fraiche and lemon zest. Pulse until still slightly chunky but evenly mixed. Transfer to an oven-proof baking dish. Top with fontina cheese and place until broiler for 5 minutes or until golden brown and bubbly. Serve warm with Stacy's® Parmesan Garlic & Herb Pita Chips.
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