Portobello Mushroom and Swiss Chard Flatbread
with green salad with pears
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.
Ingredients
- 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
- 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
Prep
- Garlic / Cheese - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make garlic oil - Combine garlic, olive oil (portion for flatbread), and salt. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
- Chard / Mushrooms - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Pears / Lettuce - Prep as directed.
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Make
- Heat oven to 400F / 204C.
- Spread flatbreads out in a single layer on a sheet pan (use two sheet pans if needed).
- 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.
- Brush flatbreads with garlic oil. Top with chard, mushrooms, and cheese. Transfer to oven and bake until cheese is melted, ~5 minutes.
- While flatbreads bake, toss together pears and lettuce. Add vinaigrette until dressed to your liking.
- Slice flatbreads into wedges. Serve with salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
39 reviews
I wish there was a way to rate this a 6 star. Major favorite. Second time I made with a mix of mushrooms and everyone loved it.
0 HelpfulThis is so delicious using the gruyere, as opposed to the mozzarella. Fantastic, salty yumminess!
0 HelpfulI 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.
0 HelpfulPretty good. Even the kids ate it. Used baby kale instead of chard and sliced brown mushrooms for simplicity.
0 HelpfulThis 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.
0 Helpful