Lunch

Mushroom Flatbreads

Name: Mushroom Flatbreads
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 8 ounce Cremini Mushrooms; 1 unit Onion; 2 slice Gouda Cheese; 2 unit Flatbreads; 1 tablespoon Italian Seasoning; 4 ounce Cream Sauce Base; 2 teaspoon Dijon Mustard; 3 tablespoon Parmesan Cheese; Salt; Pepper; Cooking Oil

15/01/2025 0 Comments

Servings: 2 Total Time: 30 mins Difficulty: Beginner

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with Gouda Cream Sauce & Parmesan

Yes we love our simple cheese pizza with red sauce but tonight, move over, marinara—there’s a new sauce in town. In this recipe, crispy flatbreads are slathered with a rich, creamy gouda-mustard sauce we just can’t get enough of. We top that off with a pile of caramelized onion and earthy cremini mushrooms. Shower with Parmesan, and that’s it. Simple, satisfying, and all in 30 minutes–a dinner idea you can’t pass up!

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Mushroom Flatbreads

Cooking Method: Baking, Sauteing Cuisine: Vegetarian Courses: Lunch

Difficulty: Beginner Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Servings: 2 Calories: 640

Best Season: Suitable throughout the year

Description

Ingredients

Scale

8 ounce Cremini Mushrooms

1 unit Onion

2 slice Gouda Cheese (Contains Milk)

2 unit Flatbreads (Contains Sesame, Wheat)

1 tablespoon Italian Seasoning

4 ounce Cream Sauce Base (Contains Milk)

2 teaspoon Dijon Mustard

3 tablespoon Parmesan Cheese (Contains Milk)

Salt

Pepper

Cooking Oil

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

• Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.
• Place flatbreads on a lightly oiled baking sheet. Toast on top rack until lightly golden, 3-4 minutes. Remove from oven. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks.)
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.

• Add onion and another drizzle of oil; season with Italian Seasoning and a big pinch of salt. Cook, stirring, until veggies are browned and tender, 5-7 minutes. Taste and season with salt and pepper if desired. Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, in a small pot, heat cream sauce base over medium-high heat until gently bubbling, 1-2 minutes.

• Reduce heat to medium; tear gouda into pieces and add to pot. Whisk until melted and combined.

• Remove pot from heat; stir in half the mustard (all for 4 servings) until thoroughly combined.
• Spread gouda sauce over flatbreads. Top with mushrooms and Parmesan. Return flatbreads to top rack until cheese melts and edges are golden brown, 6-10 minutes. (For 4 servings, return sheets to top and middle racks; swap positions halfway through baking.)
• Cut flatbreads into pieces and divide between plates. Serve.