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Portobello Mushroom and Swiss Chard Flatbread
with green salad with pears

Active: 30 minTotal: 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.



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
Amount Per Serving
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% Daily Value
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  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.


  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!

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This meal has 37 reviews

Added fresh sage to the sauté and it was excellent!

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

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

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

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

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

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

Great! Always feel like white pizza is a cheat, but this was super. Used whole grain lavash-bread, toasted in oven a bit before we loaded up the mushrooms. Lots of garlic in the oil. Like a super fresh cracker crumb pizza. Used mozzarella cheese.

By: Mark
Posted: Mar 08, 2019
Diet: Vegetarian