Kalyn's Kitchen

Swiss Chard and Mushroom Squares

Flavorful Swiss Chard and Mushroom Squares will work for breakfast, lunch, or dinner, and this meatless dish is low-carb and gluten-free. 

PIN Swiss Chard and Mushroom Squares!

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

Originally this recipe for Swiss Chard and Mushroom Squares was adapted from Regina Schrambling’s Collard Squares, and when I had an abundance of Swiss Chard in the garden this year, I decided to re-do the photos and cook then in individual-sized servings which are great for a grab-and-go breakfast. These veggie-centric squares (that are now rectangles!) have just enough egg to make them breakfast possibilities, but the mushrooms add such savory umami flavor that they could work well for lunch or a light dinner as well.

This is probably the type of dish that will never be too photogenic, but I did like my new idea of cooking them in a Mini Loaf Pan (affiliate link) for more defined portions, and this version also uses Hemp Hearts instead of breadcrumbs to make them lower in carbs and gluten-free. I like to eat these with a dollop of sour cream, as you can tell from the new photo. 

What is Swiss Chard?

Swiss Chard is a type of greens that’s one of The World’s Healthiest foods, containing significant nutrients with impressive health benefits. It has many other names, including Chard, Silverbeet, Perpetual Spinach, or Mangold. Chard has shiny green leaves, with stems that can be a variety of colors, and I’m fond of a variety called Rainbow Chard, with mixed stem colors in the same pack of seeds. Chard is one of the easiest greens to grow, and if you keep trimming the leaves, it will continue producing new growth all season. It’s also very versatile in cooking, and well worth adding to your vegetable shopping list if you haven’t tried it. And check out my Salute to Swiss Chard for more Swiss Chard ideas!

Swiss Chard and Mushroom Squares process shots collage

How to Make Swiss Chard and Mushroom Squares:

(Scroll down for complete recipe with nutritional information.)

  1. First chopped onions and minced garlic are sauteed in olive oil for a few minutes. Then mushrooms are added and cooked with a bit of Tamari or soy sauce.
  2. When they’re done remove the cooked mushroom mixture to a bowl.
  3. I used a generous bunch of chard from my garden, but most every grocery store carries bunches of chard. While the mushrooms cook cut away the chard stems and chop the leaves. (If you’re using garden chard, give them a good wash in a salad spinner.)
  4. The original recipe boiled the chard, but I decided to just saute them in the same pan I had cooked the mushrooms in this time, a good change.
  5. Add chard to the pan all at once. It will cook down quickly, about 3 minutes. This cooks more in the oven so it doesn’t need to be fully cooked at this point.
  6. Combine the mushroom-onion mixture with the barely-cooked chard, then stir in the grated cheese, Hemp Hearts (affiliate link) beaten eggs, and Spike Seasoning (affiliate link).
  7. You can definitely bake this in a 9″ x 13″ casserole dish, but I thought it would be fun to make more defined “squares” by using this Mini Loaf Pan (affiliate link).
  8. Bake the chard squares about 35 minutes at 350F/180C.
  9. Serve hot, with a little sour cream to add at the table if desired!

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

More Recipes Using Swiss Chard:

Favorite Healthy Swiss Chard Recipes
Swiss Chard and Goat Cheese Custard Bake
Spicy Stir-Fried Swiss Chard
Spaghetti Squash and Chard Gratin
Swiss Chard, Mozzarella, and Feta Egg Bake

Swiss Chard and Mushroom Squares

Swiss Chard and Mushroom Squares

Yield 8 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

This Flavorful Swiss Chard and Mushroom Squares will work for breakfast, lunch, or dinner.


  • 1 small onion, diced small
  • 2 cloves garlic, finely minced (see notes)
  • 2 tsp. + 2 tsp. olive oil
  • 12 large mushrooms, diced into small pieces (see notes)
  • 1/2 tsp. soy sauce (see notes)
  • 1 bunch Swiss chard, stems cut out and cut into thin ribbons and then chopped (see notes)
  • 3/4 cup grated Mozzarella cheese
  • 1/4 cup Hemp Hearts (see notes)
  • 8 eggs, beaten
  • 1/2 tsp. Spike Seasoning


  1. Preheat oven to 350F/180C.
  2. Heat 2 tsp. olive oil in heavy frying pan.
  3. Saute onions over medium heat about 3 minutes; add garlic and cook 2 minutes more.
  4. Add chopped mushrooms and soy sauce and cook 5-7 minutes, or until mushrooms are softened and liquid is evaporated.
  5. Put mushroom mixture into a bowl.
  6. Cut stems off of chard, cut chard into thin ribbons, then chop coarsely.
  7. Wash chard in salad spinner (affiliate link) or colander and spin or blot dry.
  8. Heat remaining 2 tsp. olive oil over medium heat in the pan you cooked the mushrooms in.
  9. Add the chopped chard all at once and cook, stirring, just until the chard is wilted (about 3 minutes or slightly less.)
  10. Add the partly-cooked chard to mushroom mixture;
  11. Then add the grated cheese, beaten eggs, and Spike Seasoning (or other all-purpose seasoning blend) and mix together.
  12. Spray Mini Loaf Pan (affiliate link) or 9″ X 13″ inch glass or crockery casserole dish with olive oil or non-stick spray.
  13. Pour in egg mixture dividing it among the sections if you're using the loaf pan.
  14. Bake 35 minutes, until firmly set but not hard, and slightly browned.
  15. Let cool slightly, then cut into squares if using the casserole dish. Serve hot or at room temperature.
  16. This is good served with sour cream.


You can also use 2 tsp. minced garlic from a jar for this recipe. I used brown Cremini mushrooms. Use Gluten-Free Soy Sauce (affiliate link) if needed. I used about 6 cups chopped chard; can also use other greens. If you don't have Hemp Hearts (affiliate link) you can also use Flaxseed Meal (affiliate link) or just use whole wheat breadcrumbs if you don't care if it's not gluten-free.

Swiss Chard and Mushroom Squares will keep in the fridge for at least a week, and can be reheated in the microwave.

Recipe adapted from Regina Schrambling's Collard Squares from The Wednesday Chef.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 155Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 194mgSodium: 290mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 11g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This updated version of Swiss Chard and Mushroom Squares with hemp hearts is a great dish for any phase of the original South Beach Diet and for low-carb eating plans. If you don’t have hemp hearts and didn’t want to use breadcrumbs, you could also make this Phase One by substituting Flaxseed Meal (affiliate link) for the hemp hearts.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Swiss Chard and Mushroom Squares

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    70 Comments on “Swiss Chard and Mushroom Squares”

  1. I just made this yesterday and my vegetable avoiding boyfriend said the recipe was a keeper. I finally picked up some Spike to use in your recipes.

  2. Chard is delicious, but I appreciated the link about chard stems the most. Thanks for the new way to use them!

  3. This was delicious! I made it for dinner last night, intending to have the leftovers for lunch today but after three of my children asked for a second helping, there’s none left! Can’t wait to make it again. Thanks for the recipe! It’s so rare that we all like the same dish that I wrote about it on my blog today. 🙂

  4. One of these days, i’m going to make this kind of dish. I think it would be perfect for breakfast. And paired with garlic fried rice!

  5. That looks lovely! My kids are a little sceptical about “green stuff” in their food, but I’d like to give this a try!

  6. Mmmm, that looks good, Kalyn! We just got some chard for tonight’s Indian style dinner. Should I hold a few leaves back so we can try these squares? (It’s a hard call. We love chard and might just have to go and buy more to try your egg dish.)


  7. This looks very appealing Kalyn, and something I would definately make, I love Swiss chard, Thanks!!

  8. This does sound delicious–I love the combo of vegetables in this. I love all kinds of leafy greens, so I think the original collards would work well here, too (or the spinach that was mentioned). But the chard looks lovely!

  9. Any blog post that mentions the word ‘umami’ receives my vote. I didn’t realize that chard had such re-growth if you kept cutting it in time. Will have to plant it in the veg patch when the season’s right.

  10. I see there are a lot of Chard fans! Quahog, so jealous to hear you got to use chard from your garden!

  11. Thanks so much for this fabulous dish. We used Bright Lights chard from the garden (front and backyards) and frozen bread crumbs from wheat bread heels and felt like we were really eating locally! Kalyn, my family LOVED this rich, delightful breakfast. Thank you for sharing it.

  12. Great recipe Kalyn! I will have to try this for my next family dinner. Just scrumptious!

  13. Great recipe – I love egg-y things…
    And thanks for reminding me to pick up Swiss chard seeds when i’m in the U.S. next week!

  14. that looks just awesome. i have spinach and mushrooms — maybe i will imitate!

  15. As great as this looks for breakfast lunch or dinner it also strikes me as just incredible travel food as it would carry so easily!

  16. How intensely hearty and delicious! Very nice work, and perfect for brunch or dinner…or anytime really!

  17. this looks delicious – I am just coming round to swiss chard (which is known as silverbeet to me) – but I like the idea of almonds rather than panko crumbs (which are not readily available in Melbourne) – would be a good lunch dish

  18. Kalyn, this looks and sounds wonderful, I love to grow Swiss chard; right now my garden is filled to almost overflowing with Cavalo, Tuscan Black Kale, which is delicious and nutritious so that is what I will use. You really ought to grow some too if you haven’t done it yet, it is amazing stuff.

  19. It must be delicious, congratulations on your blog.

  20. I want to try this one! Looks great!