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Week of 2/25/19

Open-Faced Portobello Mushroom and Swiss Chard Melts
with green salad with pears

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Open-Faced Portobello Mushroom and Swiss Chard Melts
Topped with melted cheese, these little open-faced melts are super speedy to make. Pile them high with sauteed chard and mushrooms for a simple, nutrient-packed meal.
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
Quick and Easy
Proteins
Cheese
Cuisines
American
Save recipe
75

Ingredients

Metric
Servings:
4
Open-Faced Portobello Mushroom and Swiss Chard Melts:
  • Cheese, gruyere - 6 oz , shredded (sub mozzarella or Swiss cheese)
  • Swiss chard - 4 leaves , stems removed and chopped, leaves torn
  • Mushrooms, portobello - 2 , sliced
  • Sandwich bread, gluten-free - 4 slices
  • 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

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

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Make

  1. Turn on the oven’s broiler. Spread bread out in a single layer on a sheet pan (use two sheet pans if needed).
  2. 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.
  3. Place sheet pan with bread under the broiler until the top is golden brown, ~2 minutes.
  4. Turn bread over and top with chard, mushrooms, and then cheese. Return to oven and continue to broil until cheese is melted, ~2 minutes more.
  5. Meanwhile, toss together pears and lettuce. Add vinaigrette until dressed to your liking.
  6. Serve melts with salad on the side. Enjoy!

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