2 to 2 1/2 broccoli or Swiss chard, parboiled, rinsed, squeezed & finely chopped
7 tbsp. butter
3 tbsp. oil
1 lb. mushrooms, sliced
1 garlic clove, chopped
1/2 c. ricotta
1/4 c. freshly grated Parmesan cheese
Salt
3 egg yolks
1/2 c. dry bread crumbs

Melt butter in a saucepan with 1 tablespoon oil, add mushrooms and garlic. Lightly saute. Don't brown. Add broccoli or chard. Mix well and remove pan from heat. Add ricotta and Parmesan. Season with salt. Blend in egg yolks.

Oil a shallow baking dish and sprinkle with bread crumbs. Pour mixture into dish. Smooth and cover with remaining bread crumbs. Bake at 375 degrees for 30 to 40 minutes.