Mushroom & Creamy Vidalia Onion Flatbreads
with Zucchini, Arugula Salad & Tomato
We love a classic pizza night, but tonight we’ll have to ask the tomato sauce to step aside—there’s a new kid in town. You’ll slather crispy flatbreads with a rich, savory Vidalia onion cream sauce we just can’t get enough of. Add tender, golden brown zucchini and earthy mushrooms, top it with a lemon-kissed arugula salad for bright contrast, and that’s it. Simple, satisfying, and all in 25 minutes—a hearty vegetarian dinner idea you just can’t pass up!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 tablespoon
Cream Cheese
(Contains Milk)
4 ounce
Button Mushrooms
1 unit
Zucchini
1 unit
Tomato
1 unit
Lemon
2 unit
Flatbreads
(Contains Sesame, Wheat)
½ ounce
Vidalia Onion Paste
2 ounce
Arugula
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drop cream cheese (in packets) into a small bowl of warm water to soften. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces. Quarter lemon.
• Place flatbreads on a baking sheet. Bake until golden brown and crispy, 7-9 minutes. (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 and zucchini; season with salt and pepper. • Cook, stirring occasionally, until veggies are softened and lightly browned, 5-7 minutes. Set aside.
• Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and Vidalia onion paste in same bowl; whisk until smooth and creamy.
• Place arugula and tomato in a large bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a drizzle of olive oil (large drizzle for 4). • Season with pepper and toss to combine.
• Evenly spread flatbreads with Vidalia cream and top with veggies. • Cut into squares and divide between plates; top with arugula salad. Serve.
