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Portobello Mushroom and Swiss Chard Flatbread
with green salad with pears

Active: 30 min Total: 30 min

Topped with melted cheese, these little flatbreads resemble pizza when they come out of the oven, but are super speedy to make. A simple garlicky olive oil stands in for sauce as the base and is topped with sauteed chard and mushrooms.
Smarts: Gruyere cheese has a uniquely rich and tangy flavor that adds a lot to these simple flatbreads. It can be a bit pricey, so feel free to use mozzarella or Swiss cheese if you prefer.

Tags

Ingredients

Servings:
4
Metric
Portobello Mushroom and Swiss Chard Flatbread:
  • Garlic - 2 cloves, chopped
  • Cheese, gruyere - 6 oz, shredded (sub mozzarella or Swiss cheese)
  • Oil, olive - 2 Tbsp
  • Salt - 1/2 tsp
  • Swiss chard - 4 leaves, stems removed and chopped, leaves torn
  • Mushrooms, portobello - 2, sliced
  • Flatbreads, like naan - 4 small
  • Oil, cooking - 1 Tbsp
Green Salad with Pears:
  • Mustard, Dijon - 2 tsp
  • Honey - 1/2 tsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Pears - 1, sliced
  • Lettuce, romaine - 1 hearts, shredded

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic / Cheese - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make garlic oil - Combine garlic, olive oil (portion for flatbread), and salt. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
  4. Chard / Mushrooms - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  5. Pears / Lettuce - Prep as directed.

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Make

  1. Heat oven to 400F / 204C.
  2. Spread flatbreads out in a single layer on a sheet pan (use two sheet pans if needed).
  3. Heat a skillet or wok with cooking oil over medium-high heat. Add chard stems. Saute until chard is tender, ~2 minutes. Add chard leaves and mushrooms and saute until mushrooms are lightly browned, ~2 minutes more. Season with some salt and pepper.
  4. Brush flatbreads with garlic oil. Top with chard, mushrooms, and cheese. Transfer to oven and bake until cheese is melted, ~5 minutes.
  5. While flatbreads bake, toss together pears and lettuce. Add vinaigrette until dressed to your liking.
  6. Slice flatbreads into wedges. Serve with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (51)
No ratings yet.
Gluten-free (0)
Paleo (10)
Vegetarian (13)

38 reviews

This is so delicious using the gruyere, as opposed to the mozzarella. Fantastic, salty yumminess!

By: Heather
Posted: Jun 04, 2020
Diet: Vegetarian
0 Helpful

Added fresh sage to the sauté and it was excellent!

By: Zach
Posted: Jun 12, 2019
Diet: Paleo
0 Helpful

I would skip adding the salt to the garlic oil. Mine didn't seem to incorporate well, so I ended up with spots that were really salty. Otherwise this was tasty.

By: Jenna
Posted: Jun 01, 2019
Diet: Original
0 Helpful

Pretty good. Even the kids ate it. Used baby kale instead of chard and sliced brown mushrooms for simplicity.

By: Karen
Posted: Mar 26, 2019
Diet: Paleo
0 Helpful

This was such a surprise, I was expecting moans and groans but it was a big hit. I used garlic and coriander naans as the base, cheddar cheese and sweetheart cabbage instead of chard. The salad was also well received, will definitely make again.

By: Nicki
Posted: Mar 21, 2019
Diet: Vegetarian
0 Helpful

I used a broccoli crust from trader joes and it was so delish!

By: Stacey
Posted: Mar 20, 2019
Diet: Original
0 Helpful