Roasted Mushroom And Spinach Flatbread Recipe
Roasted mushroom (cremini, shitaki, oyster mushroom), spinach, cipolini onions, mozzarella and provolone blend, parmesan cheese, extra virgin olive oil
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Ingredients
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Mushroom and Vegetable Preparation
Cheese Blend
Flatbread
Method
Mushroom and Vegetable Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Mushrooms
Clean the cremini, shiitake, and oyster mushrooms. Slice them into thick pieces.
- 3
Slice the Cipolini Onions
Peel and thinly slice the cipolini onions.
- 4
Toss with Olive Oil
In a large bowl, combine the sliced mushrooms and cipolini onions. Drizzle with 2 tablespoons of olive oil, salt, and black pepper. Toss until well coated.
- 5
Roast the Vegetables
Spread the mushroom and onion mixture on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until the mushrooms are golden and tender.
- 6
Prepare the Spinach
While the mushrooms are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté until wilted, about 3 minutes. Remove from heat.
Assembling the Flatbread
- 7
Combine Cheese
In a bowl, mix the mozzarella, provolone, and parmesan cheeses together.
- 8
Assemble the Flatbread
Once the mushrooms are done roasting, remove them from the oven. Lay the flatbreads on a baking sheet. Start layering by adding the sautéed spinach first, followed by the roasted mushroom and onion mixture. Finally, sprinkle the cheese blend evenly over the top.
- 9
Bake the Flatbread
Return the assembled flatbreads to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serving
- 10
Slice and Serve
Remove the flatbreads from the oven, let cool for a minute, then slice into portions and serve warm.
