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.**
Servings Prep Time
Yield4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
Yield4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Mushrooms
  • 2tablespoons olive oilfor cooking
  • 1 lb. portobello mushroomsthinly sliced
  • 1tablespoon shallotsfinely chopped
  • 2cloves garlicminced
  • 1 yellow zucchinihalf moons
  • 1 green bell pepperdiced
  • ¼cup parsleyroughly chopped for garnish
For the Butter Sauce
  • ¼cup butter
  • ½teaspoon italian seasoning
  • ½teaspoon oregano
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • Dash Salt
  • Pinch black pepper
For the Swiss Chard
  • 2 large bunches Swiss chard
  • 2tablespoons olive oil
  • 3cloves garlicminced
  • 1 large oniondiced
  • ½teaspoon Salt
  • Pinch dried thyme
  • ¼ teaspoon ground nutmeg
  • Pinch black pepper
  • 2teaspoons balsamic vinegar
  • teaspoon ½salt
  • Pinch dried thyme
  • teaspoon ¼ground nutmeg
  • Pinch black pepper
  • 2teaspoons 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.