Truffled Mushroom Flatbreads
with Shallot and a Green Side Salad
We think this recipe might just be a little bit more special than most thanks to a decadent drizzle of truffle oil. If you’ve never had it before, truffle has an incredible umami richness and intoxicating aromatics—think of it as the most luxurious mushroom flavor you’ve ever tasted. Speaking of mushrooms, this flatbread has tender slices of baby portobellos. And on the side, you’ve got a lemony arugula salad for a bit of bright green freshness.
1 unit
Shallot
8 ounce
Cremini Mushrooms
1 unit
Lemon
1 teaspoon
Italian Seasoning
2 unit
Flatbreads
()
1 cup
Italian Cheese Blend
()
5 teaspoon
Truffle Oil
2 ounce
Arugula
1 tablespoon
Olive Oil
Salt
Pepper
Place a foil-lined baking sheet (2 sheets for 4 servings) in oven; preheat to 425 degrees. Wash and dry all produce. Trim and thinly slice mushrooms. Halve, peel, and thinly slice shallot. Cut lemon into wedges.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms, shallot, and half the Italian Seasoning. Cook, stirring, until browned and softened, about 10 minutes. Season with salt and pepper.
Remove preheated baking sheet from oven and place flatbreads on it. (For 4 servings, divide between both sheets.) Top with cheese, remaining Italian Seasoning, and mushroom mixture. Season with salt and pepper.
Bake flatbreads until cheese is melted and crust is golden, 7-9 minutes. (For 4 servings, swap rack positions halfway through baking.) Remove from oven, then drizzle with truffle oil to taste. TIP: Start with a few drops and add more from there—you may not use all the oil.
In a medium bowl, toss arugula with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
Cut flatbreads into slices. Serve with salad on the side. TIP: If you like, you can top your flatbreads with the salad instead.