Mushroom Flatbread
Ingredients
- 2 lavash or other flatbread crusts
- 1 Tablespoon butter
- 2 cups sliced mushrooms
- 1/4 teaspoon garlic powder
- pinch fine sea salt
- 1-2 teaspoons olive oil
- 1 and 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves slivered
- 1/4 cup grated Parmesan cheese
- red pepper flakes optional garnish
Instructions
- Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.
- Melt butter in a small skillet over medium heat. Add the mushrooms, garlic powder, and sea salt. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are dark brown. They should release their moisture and that should simmer off.
- While the mushrooms cook, brush olive oil lightly along the outer rim of the flatbreads. Sprinkle the mozzarella evenly on top.
- When the mushrooms are ready, scatter them on top of the mozzarella. (They will be hot and start to melt the mozzarella right away, so try to arrange them more or less as you want them, so you don’t have to move them a lot and pull off the cheese.) Sprinkle Parmesan and basil lightly on top.
- Transfer flatbreads to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed edges are brown and crisp.
- Remove from the oven. Sprinkle with more basil and red pepper flakes, as desired. Slice and enjoy!
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Notes
- Yield: This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Storage/Reheating: Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days. To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.