Truffled Mushroom Flatbreads
with Shallot & a Green 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.
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
1 unit
Shallot
8 ounce
Cremini Mushrooms
1 unit
Lemon
1 teaspoon
Italian Seasoning
2 unit
Flatbreads
(Contains Wheat, Sesame)
1 cup
Italian Cheese Blend
(Contains Milk)
5 teaspoon
Truffle Oil
2 ounce
Arugula
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Place a foil-lined baking sheet on top rack (2 foil-lined sheets on top and middle racks for 4 servings) and preheat oven 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 (you’ll use the rest in the next step). Cook, stirring, until browned and softened, 8-10 minutes. Season with salt and pepper; remove pan from heat.
Remove preheated baking sheet from oven and carefully 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 on top rack until cheese is melted and crust is golden, 7-9 minutes. (For 4 servings, bake on top and middle racks; 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.
While flatbreads bake, 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.
Slice flatbreads into pieces. Divide between plates and serve with salad on the side. TIP: If you like, you can top your flatbreads with the salad instead.