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Pan-Seared Portobello’s with Butter Sauce over Swiss Chard

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 Pan-Seared Portobello's with Butter Sauce over Swiss Chard
Recipe for the week of November 29-December 3, 2021 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Yield 4-6 servings
Ingredients
For the Mushrooms
  • 2 tablespoons olive oil for cooking
  • 1 lb. portobello mushrooms thinly sliced
  • 1 tablespoon shallots finely chopped
  • 2 cloves garlic minced
  • 1 yellow zucchini half moons
  • 1 green bell pepper diced
  • ¼ cup parsley roughly chopped for garnish
For the Butter Sauce
  • ¼ cup butter
  • ½ teaspoon italian seasoning
  • ½ teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Dash Salt
  • Pinch black pepper
For the Swiss Chard
  • 2 large bunches Swiss chard
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 large onion diced
  • ½ teaspoon Salt
  • Pinch dried thyme
  • ¼ teaspoon ground nutmeg
  • Pinch black pepper
  • 2 teaspoons balsamic vinegar
  • teaspoon ½salt
  • Pinch dried thyme
  • teaspoon ¼ground nutmeg
  • Pinch black pepper
  • 2 teaspoons balsamic vinegar
Instructions
  1. For the Mushrooms
  2. Heat oil and butter in a skillet over medium high heat. Add shallots and garlic and sauté until butter has completely melted and begins to bubble, about 2 minutes.
  3. Add mushrooms, zucchini, red bell pepper and sauté, gently stirring until golden, about 6 minutes.
  4. Stir in chopped parsley. Season to taste with salt and pepper.
  5. For the Swiss Chard
  6. Heat oil in a large heavy skillet over medium high heat. Add chopped cleaned Swiss chard leaves along with the spices and let cook stirring occasionally until fragrant. Add water and cover allowing the chard to wilt. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.