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.

Ingredients

  • 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

Instructions

  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.

Notes

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:

Yield:

8

Serving Size:

1

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. OMG I looooove this.

  2. Another winner! Love the squares. Pinned it.

  3. Sounds delish. Would it work to freeze them as a Grab 'N Go breakfast or would they be better off in the fridge? How many days could I keep them there?

  4. Do you use 4 or 8 eggs?

  5. It looks delicius. It's a interesting way to use chard and give it for the children. (Sorry because my english it's not always correct).

  6. Lydia, the idea just popped into my head, but I loved the "squares."

  7. Love the idea of using a mini loaf pan for this recipe. I have a square muffin pan and never thought to use it for egg muffins.

  8. Sandra, so glad you liked it. Dishes like this with a lot of veggies in proportion to the eggs appeal to me as well.

  9. I made this on Saturday. It was delicious! And my husband loved it. I would have never thought of it on my own. I was attracted by the fact that you used only 4 eggs. Right now I'm looking over your egg dishes to see which ones I can adapt to this one.

  10. Karina, so glad you liked it!

  11. This was an absolutely amazing recipe!!!! I loved it and am so glad I tried it – definitely going to be having this for breakfast pretty frequently 🙂

  12. Evolving Tastes, thanks. I need to try the version with spinach!

  13. Tried this recently after seeing Bee's recommendation. I used some sauteed spinach with leftover veggies, and voila, a lovely new brunch entree was served. I see endless variations on this concept. Thanks Kalyn.

  14. So glad people are liking it.

  15. tied it and loved it. thank you, dear kalyn.

  16. This is a great recipe .I used a tamari roasted almond ,ground in a coffee mill instead of the panko crumbs I got the almonds at trader Joes.I never really new a good usage for swiss chard but will now add it to my list of veggies Thanks for the great recipe Love your website.

  17. Ana, so glad to hear the dish was a hit!

    Beatrice, I do try to accomodate all type of eating preferences; thanks for noticing.

  18. This looks delicious! Why have I never thought to combine chard and eggs? (I seem to say “why have I never…” a lot when reading your blog!)

    I appreciate that, although you feature both vegetarian and meat dishes, you make it easy to find the veg recipes on your blog.

  19. I made this tonight for a Chick Night dinner potluck party, and it was snarfled up right away.

    Some changes I made to make it more elegant — I made them into balls (baked on cookie sheet) instead of in a pan and then cut up.

    I had large size eggs, so used 3 instead of 4.

    Instead of panko crumbs, I made bread crumbs using the garlic and cheese croutons from Trader Joes which I already had in the freezer.

    I also used the package of colored swiss chard from Trader Joe's (I did not the stems).

    For the mushrooms, I used reconstituted dried shitake mushrooms, which I had in the pantry.

    I didn't have Spike, so I just used S&P.

    Like I said, it was snarfled up ASAP. Thanks for the inspiration.

  20. Teresa and Jasmine, so glad to hear it worked out for you. Very happy to hear that kids and veggie-avoiding guys like this recipe.