The original recipe is for spinach but I made it with swiss chard and my second experience cooking with chard was a success!Another change I made was using dried & rehydrated mushrooms instead of shiitake. Make sure to grease the foil very very well since the mixture tends to stick. It's from my Good Housekeeping Cookbook.
The inspiration for this came from my hubby's urgings-he loved to eat it at this little place in Indiana and after we moved he couldn't. So I tried to duplicate it as much as I remembered :-) Very quick and tasty!
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