Swiss Chard & Mushroom Casserole

INGREDIENTS

2 tablespoons vegetable oil
½ pound shiitake mushrooms, stems discarded and caps sliced
Kosher salt
½ cup panko (Japanese breadcrumbs)
¾ cup Parmigiano-Reggiano cheese, divided
10 large eggs
½ teaspoon cayenne pepper
2 ½ pounds Swiss chard, stems discarded and leaves thinly sliced

DIRECTIONS

1. Heat the oven to 350°F. Butter shallow 9-by-13-inch ceramic baking dish. In large skillet, heat oil until shimmering. Add mushrooms and cook over high heat about 5 minutes, or until crisp. Season with salt and transfer mushrooms to paper towel-lined plate.
2. In small bowl, toss panko with 1/4 cup cheese. In large bowl, whisk eggs with cayenne, 2 teaspoons salt and 1/2 cup cheese. Stir in Swiss chard and mushrooms. Spoon mixture into prepared dish. Bake for 20 minutes. Sprinkle breadcrumbs on top. Bake for 10 minutes, or until topping is lightly browned.
3. Let stand 10 minutes before serving.