Mushroom Walnut Stuffed Chard with Roasted Summer Tomato Puree

I love lasagna, especially veggie cheese, and I have a version that I make with mushrooms and swiss chard.  I was feeling like some of this type of lasagna today, but not wanting all the heavy pasta noodles that the lasagna contains, or feeling like making home made ones, as I often do.  So, I came up with a solution!  The lasagna filling, well at least a variation of it, wrapped in chard leaves instead of the pasta!  Why not?  The filling is my favorite part of the lasagna anyhow!  This version was to be a little lighter however, not because of it's lack of pasta, but because it wouldn't be smothered in cheese, since I didn't happen to have any mozzarella on hand.  So, I decided that I would make the filling the same as the lasagna filling with chard, and mushrooms, as well as fresh herbs, but add some walnuts to the mix for a more interesting texture.  The filling tasted great before I even stuffed it into the chard packets, but was marvelous after it had been baked, the flavors intensified...all the fresh herbs, the earthiness of the mushrooms and the toasty nutty walnuts!  I chose a simple roasted tomato puree to top the packets, since I had just picked a couple from the garden, and it was a wonderful fresh addition to the more rich filling!  Try these out at the height of summer, when all of this produce is still in season.  Especially if you are craving some veggie lasagna...it is a healthier option, plus, way easier to prepare! 

Mushroom Walnut Stuffed Chard with Roasted Tomato Puree

Serves 3

Puree:

2 large tomatoes, cut into about 8 wedges

olive oil

sea salt

freshly ground pepper

1/4 cup fresh basil

Filling:

olive oil
1/2 cup red onion, diced
10 crimini mushrooms, coarsely chopped
2 garlic cloves, minced
1 lb chard 6 large leaves reserved, and the rest coarsely chopped
1/2 cup toasted walnuts, chopped
1 cup ricotta cheese
1 large organic egg
1 tsp sea salt
freshly ground pepper
1 Tbsp fresh basil
1 Tbsp fresh oregano

toasted walnuts for garnish
basil leaves for garnish

Preheat oven to 475 degrees.  line a baking sheet with foil, and spray with non-stick spray.  spread out tomatoes on sheet, drizzle with olive oil, and sprinkle with sea salt and pepper.  Roast in oven until soft, and charred a bit on the edges.  Remove from oven, and puree in a food processor until smooth with 1/4 cup basil.  Meanwhile, heat about 1 Tbsp olive oil in a large non-stick skillet.  Add the onion, and saute until starting to soften about 5 minutes.  Add the mushrooms, garlic and chopped chard and saute a few more minutes until veggies have softened.  Remove from heat and let mixture cool slightly.  Place in a large bowl with walnuts, cheese, egg, sea salt, pepper to taste, basil and oregano.  Mix until well blended.  lay out the 6 reserved chard leaves on a counter, and spoon about a half cup filling onto the middle of each.  Spray 3 shallow ovenproof bowls or rimmed plates.  Fold up the chard, top and bottom first, then the sides, and place seam side down in a bowl.  Repeat with remaining packets, placing 2 in each bowl.  Drizzle each with olive oil, sprinkle with sea salt and pepper and bake for about 20-25 minutes until filling is hot in the center, and cooked through.  Spoon the tomato puree over each chard packet, drizzle with a little more olive oil, and scatter a few walnuts and basil leaves over each.