Portobello Mushroom and Swiss Chard Flatbread
with green salad with pears

Name: Portobello Mushroom and Swiss Chard Flatbread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 6 oz Cheese, gruyere, shredded (sub mozzarella or Swiss cheese); 2 Tbsp Oil, olive; 1/2 tsp Salt; 4 leaves Swiss chard, stems removed and chopped, leaves torn; 2 Mushrooms, portobello, sliced; 4 small Flatbreads, like naan; 1 Tbsp Oil, cooking; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 1 Tbsp Vinegar, apple cider; 3 Tbsp Oil, olive; 1 Pears, sliced; 1 hearts Lettuce, romaine, shredded

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Portobello Mushroom and Swiss Chard Flatbread

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.

Ingredients

Metric

Servings:

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

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!

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