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Swiss Chard and Mushroom Squares
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1 small onion, diced small
2 cloves garlic, finely minced (or use 2 tsp. minced garlic from a jar)
2 tsp. + 2 tsp. olive oil
1/2 lb Baby Bella (Crimini) mushrooms, diced into small pieces (about 12 mushrooms)
1/2 tsp. soy sauce or Tamari
1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped (at least 4-6 cups chopped chard; can also use other greens)
3/4 cup grated low-fat Mozzarella cheese
1/4 cup Hemp Hearts (or can 100% whole wheat Panko crumbs)
8 eggs, beaten
1/2 tsp. Spike Seasoning
Preheat oven or toaster oven to 350 F. Heat 2 tsp. olive oil in heavy frying pan. Saute onions over medium heat about 3 minutes; add garlic and saute 2 minutes more. Add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated. Put mushroom mixture into a bowl.
Cut stems off of chard, cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander and spin or blot dry. Heat remaining 2 tsp. olive oil over medium heat in the pan you sauteed the mushrooms in. Add the chopped chard all at once and saute, stirring, just until the chard is wilted (about 3 minutes.)
Add the sauteed chard to mushroom mixture; then add the grated cheese, beaten eggs, and Spike Seasoning and mix together. Spray Mini Loaf Pan
or 9" X 13" inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.
Bake 35-40 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares if using the casserole dish. Serve hot or at room temperature. This is good served with sour cream. Swiss Chard and Mushroom Squares will keep in the fridge for at least a week, and can be reheated in the microwave.
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