METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Portobello-stuffed Swiss Chard Leaves
2013-08-06
https://www.metro.ca/userfiles/image/recipes/feuilles-bettes-carde-farcies-champignons-portobello-4773.jpg
PT15M
PT30M
PT45M
Wash chard.Cut stems from leaves.If stems or ribs are stringy, cut the bottom and pull strings away. Dice stems very fine.In a pot of boiling salted water, blanch leaves for 1 minute.Immerse immediately in a bowl of ice water, drain and set aside.In a skillet over medium heat, cook shallot and garlic in hot oil for 1 - 2 minutes.Add mushrooms, increase heat and cook 3 - 4 minutes. Set aside.Preheat oven to 350°F (180°C).In a pot over medium-low heat, cook stems with balsamic vinegar until liquid is evaporated.In a bowl, combine cooked stems with rice and mushroom mixture. Stir in nuts and seasonings.In the centre of each leaf, spoon some stuffing.Fold sides over and roll up leaf.Transfer stuffed leaves to a lightly greased baking dish with chicken stock in the bottom.Cover and bake 15 - 20 minutes.
6
Metro
4
4
5
3
6 swiss chard leaves
2 Tbsp. (30 mL) extra virgin olive oil
1 shallot,chopped
1 garlic clove,chopped
2 portobello mushrooms,cut in tiny dice or brunoise
2 tsp. (30 mL) balsamic vinegar
1 cup (250 mL) rice, cooked
3 tsp. (45 mL) chopped walnuts
1 tsp. (15 mL) chopped fresh thyme
2 tsp. (30 mL) chopped parsley
1/4 cup (60 mL) chicken broth
Portobello-stuffed Swiss Chard Leaves
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
6
swiss chard leaves
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1
shallot,chopped
-
1
garlic clove,chopped
-
2
portobello mushrooms,cut in tiny dice or brunoise
-
2 tsp.
(30 mL)balsamic vinegar
-
1 cup
(250 mL)rice, cooked
-
3 tsp.
(45 mL)chopped walnuts
-
1 tsp.
(15 mL)chopped fresh thyme
-
2 tsp.
(30 mL)chopped parsley
-
1/4 cup
(60 mL)chicken broth
Preparation
Wash chard.
Cut stems from leaves.
If stems or ribs are stringy, cut the bottom and pull strings away. Dice stems very fine.
In a pot of boiling salted water, blanch leaves for 1 minute.
Immerse immediately in a bowl of ice water, drain and set aside.
In a skillet over medium heat, cook shallot and garlic in hot oil for 1 - 2 minutes.
Add mushrooms, increase heat and cook 3 - 4 minutes. Set aside.
Preheat oven to 350°F (180°C).
In a pot over medium-low heat, cook stems with balsamic vinegar until liquid is evaporated.
In a bowl, combine cooked stems with rice and mushroom mixture. Stir in nuts and seasonings.
In the centre of each leaf, spoon some stuffing.
Fold sides over and roll up leaf.
Transfer stuffed leaves to a lightly greased baking dish with chicken stock in the bottom.
Cover and bake 15 - 20 minutes.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
