Mushroom, Chard and Cheese Bars

The first time I made these was for Thanksgiving dinner at my sister’s house, way back in the beginning of time. Our holiday dinners were always big, with lots of family and everyone contributing.

My nephews were tweens or early teens (they’re now 40’s). As is typical of that age they were being pests in the kitchen, looking for anything to nibble on. They were snitching olives and pickles and celery sticks and whatever they could grab before someone noticed.

When I uncovered these bars and set them on the table I told them to ‘leave the bars alone’.

Of course, that stricture was promptly ignored.

Five seconds later I heard gagging noises, cursing, and a bit of jumping around.

They hadn’t actually looked at them, just grabbed… thinking they were a sweet, cookie bar of some sort. (Pumpkin bars, maybe?)

Encountering savory mushrooms, cheese and chard was, shall we say, a surprise.

When I explained what was in them they ate them, but I could tell they were not happy with me.

All of the adults loved them.

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Mushroom, Chard and Cheese Bars

These are great to serve with drinks at a party or to have for a quick breakfast…. very flexible.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Category: First Course


  • 5 eggs
  • 1/4 cup milk
  • 3/4 cup shredded Cheddar cheese
  • 5oz mushrooms, sliced
  • 8oz chard, sliced, stems and leaves separate
  • 1 tbs olive oil
  • 1 tbs Worcestershire sauce
  • 1 tsp paprika
  • 2 tbs fresh basil
  • 2 tbs fresh oregano


  • Heat a large skillet over medium heat.  Add oil, paprika and sauté briefly.
  • Add mushrooms and sauté until starting to brown. 
  • Add chard stems and sauté until tender, about 5 minutes longer. 
  • Add chard leaves and heat until just starting to wilt.
  • Whisk eggs, milk and Worcestershire sauce.
  • Put chard and mushrooms into an 8″ square glass baking dish.
  • Top with the herbs and cheese. 
  • Pour the eggs over all and bake, 400F (200C) for 30 minutes or until light brown and done in the center. 
  • Remove and let cool. Cut into squares.


You could use other greens, spinach, kale, etc., in place of the chard.
Servings depend on how small you cut the bars.

Keywords: chard, eggs, mushrooms

Mushroom, Chard and Cheese Bars

For those who have assumed I was lazing around eating bonbons while mon mari slaved away on the pool deck, let me assure you that I have occasionally managed to keep myself busy.

I was busy cleaning out the woods and trimming trees in the first part of Sept. but had to quit when the bees invaded the fig trees where I was working.

I finally finished….

Before – in Sept.

The pile of branches is from the 2 stands of hazelnuts that I trimmed.

As you can see, the branches from the figs are touching the ground.

Last week I finally got to the fig trees.

Look – there’s a house back there!

As long as I had the big cutters I decided to find the stairs on the side of the house that were under the laurel tree.

Anyone want some bay leaves?

6 thoughts on “Mushroom, Chard and Cheese Bars”

  1. I wish I could take the bay leaves!

    I took a good, hard look at my grapevines this week. They need pruned so badly, I’m almost tempted to hard prune them to the main stalks and see if they’ll start again. I probably wouldn’t get fruit for a year, maybe two, but holy crow, they’re bad. I was never able to get to them until I quit working so they went at least four years without a prune and who knows how much longer before we bought the place.

    Pruning is such a satisfying feeling when you’re done though, isn’t it?

    And you bet I’ll be doing this recipe. This is right up my alley!

    • I wish I could send bay leaves but I doubt they would make it past postal inspection,,,
      As to the grapes – we had table grapes (as well as a vineyard) at our last house and I cut everything off but 3 or 4 branches, and cut those back maybe half. We had grapes every year. That’s what my French neighbor told me to do lol

  2. I love everything about these bars and thinking they would also make a great grab-n-go breakfast or a light lunch with a salad. Definitely going to make these. Yes, on the bay leaves, haha.

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