Chicken Sausage & Mushroom Flatbreads
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 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)
9 ounce
Italian Chicken Sausage Mix
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
Nutrition Values
Utensils
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.)
Heat a drizzle of oil in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate.
• 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.
Use pan used for sausage here.
• 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 mushroom mixture 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.)
Top flatbreads with sausage along with mushroom mixture.
• Cut flatbreads into pieces and divide between plates. Serve.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
