Caramelized Onion & Mushroom Flatbreads
with Balsamic Arugula Salad
Crispy flatbreads topped with melty mozzarella, jammy caramelized onion, and savory sautéed mushrooms make for a quick and easy meal that’s perfect any time of day. A bright, peppery arugula salad tossed with creamy, tangy balsamic dressing adds fresh balance and pop of vibrant color—all in a speedy 25 minutes!
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
Onion
2 unit
Flatbreads
(Contains Wheat, Sesame)
2 ounce
Arugula
1.5 ounce
Creamy Balsamic Dressing
(Contains Eggs)
1 cup
Mozzarella Cheese
(Contains Milk)
4 ounce
Button Mushrooms
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Instructions
Crispy flatbreads topped with melty mozzarella, jammy caramelized onion, and savory sautéed mushrooms make for a quick and easy meal that’s perfect any time of day. A bright, peppery arugula salad tossed with creamy, tangy balsamic dressing adds fresh balance and pop of vibrant color—all in a speedy 25 minutes!
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, 3-4 minutes. • Add mushrooms; cook, stirring occasionally, until veggies are softened, 5 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onions are jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.)
• Meanwhile, place flatbreads (dimpled sides down) on a baking sheet. Brush or rub each flatbread with a drizzle of olive oil; lightly season with salt and pepper. (For 4 servings, divide flatbreads between two sheets.) • Toast on top rack until golden brown, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
• Once flatbreads are toasted, remove sheet from oven. Carefully flip (dimpled sides up) and sprinkle with mozzarella. Top with caramelized onion and mushrooms. • Return to top rack until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
• While flatbreads bake, in a large bowl, toss arugula with as much creamy balsamic dressing as you like. • Taste and season with salt if desired.
• Cut flatbreads into pieces. • Divide flatbreads between plates and top with as much salad as you like. Serve with any remaining salad on the side.
