Mushroom and Greens Gratin Recipe

Name: Mushroom and Greens Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed; 2 tablespoons extra virgin olive oil; 1 or 2 shallots or 1 small onion, finely chopped; 1/2 pound mushrooms, sliced; Salt; freshly ground pepper; 1 teaspoon finely chopped fresh rosemary; 2 large garlic cloves, minced; 2 ounces Gruyere cheese, grated 1/2 cup; 1 ounce Parmesan, grated 1/4 cup; 3 eggs; 1/2 cup milk

Servings: persons

1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
2 tablespoons extra virgin olive oil
1 or 2 shallots or 1 small onion, finely chopped
1/2 pound mushrooms, sliced
Salt
freshly ground pepper
1 teaspoon finely chopped fresh rosemary
2 large garlic cloves, minced
2 ounces Gruyere cheese, grated 1/2 cup
1 ounce Parmesan, grated 1/4 cup
3 eggs
1/2 cup milk

1
Preheat the oven to 375 degrees.
2
Oil a 2-quart baking dish or gratin.
3
Bring a large pot of water to a boil, salt abundantly and add the greens.
4
Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender.
5
Transfer to a bowl of ice water, then drain and squeeze out water.
6
Chop coarsely.
7
Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion.
8
Cook, stirring, until tender, three to five minutes.
9
Add the mushrooms, and cook, stirring often, until tender, about eight minutes.
10
Add salt and pepper to taste, and the rosemary and garlic.
11
Cook for another minute.
12
Add the greens, and stir together for another minute.
13
Adjust seasonings.
14
Whisk together the eggs and milk.
15
Add salt and pepper, and stir in the cheeses and mushroom/greens mixture.
16
Scrape into the baking dish.
17
Bake 35 to 40 minutes until browned and sizzling.
18
Serve hot, warm or room temperature.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed, 2 tablespoons extra virgin olive oil, 1 or 2 shallots or 1 small onion, finely chopped, 1/2 pound mushrooms, sliced, and more.

Yes, Mushroom and Greens Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Greens Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions