Filled chard stalks with mushroom and chard sauce

Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: All year
Ingredients for 5 portions
Ingredients for portions/units
Boiled ham 0.125 kg
Block cheese 0.125 kg
Eggs 1.0 ud
Parsley 0.004 g
Wide Swiss Chard 1.25 kg
Plain flour 0.05 kg
Runner beans 0.05 kg
Carrots 0.05 kg


  • Clean the chard under running water and remove the strings.
  • Separate the leaves from the stalks.
  • Chop the parsley into brunoise.
  • Slice the ham and cheese.


  • Make a mushroom cream and add to it some blanched chard leaves. Stir well.
  • Boil the chard stalks. Run them under running water and drain.
  • Fill up the chard stalks with ham and cheese. The wider the stalks are, the easier it will be to fill them.
  • Coat the stalks with egg and flour and fry them in plenty of oil. Remove them before they get too brown.
  • Place the chards stalks on a baking tray.
  • Heat the mushroom cream and season. Check that is not too thick.


  • Before serving, slightly broil the chard under the oven broiler to heat them.
  • Put some mushroom cream on the plate and place the chard on top.
Nutritional information (1 portion)
Fiber 17.75 g
Saturates 5.3 g
Monounsaturated fatty acids 2.5 g
Polyunsaturated fatty acids 1.21 g
Cholesterol 78.44 mg
Calcium 576.76 mg
Iron 10.08 mg
Zinc 2.32 mg
Vitamin A 812.32 ug
Vitamin C 73.24 g
Folic acid 427.42 ug
Salt (Sodium) 1235.87 mg
Sugars 6.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.