Mushroom caps filled with artichoke hearts and chard
Pan-fried mushroom caps, filled with a quarter of an artichoke and sautéed chard, and topped with a creamy sauce, for an elegant dish.
These stuffed mushrooms are quick and easy to prepare. The caps are sautéed, filled with artichoke hearts and chard, and then topped with a cream sauce made in the same pan.
Ingredients and directions
- Prep time20 min
- Cook time20 min
- Total40 min
- DifficultyMedium
- Cooking methodbread
- Vegetarian
- Gluten-free
Ingredients
people
- $0.46
- $0.49
Directions
- Wash the chard, cook it in a pot with a drizzle of oil and a pinch of salt, then set aside.
- Remove the stems from the mushrooms: only the caps are needed. In a large pan, place the caps, hollow-side down, with a drizzle of oil and a pinch of salt. Cook for 3 minutes, then turn them over and cook for another 3 minutes on the other side.
- On each remaining mushroom in the pan, place a quarter of a globe artichoke and a spoonful of chard. Carefully transfer all the mushrooms to a serving dish.
- Pour the cream into the same pan, bring to a boil, then pour the sauce over the mushrooms.
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