Cheesy Shrimp & Mushroom Flatbreads
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Cheesy Shrimp & Mushroom Flatbreads

Cheesy Shrimp & Mushroom Flatbreads

with Zucchini, Creamy Chive Sauce & Lemon

In this veggie-topped version of a white pizza, crispy flatbreads are spread with a quick homemade creamy chive sauce and topped with golden-brown sautéed mushrooms and zucchini, fresh tomato, and a blend of easy-melting Italian cheeses. Sprinkle with fresh chopped chives and a bright squeeze of lemon juice, and dig right in!

Tags:
Protein Smart
Calorie Smart
Quick
New
Allergens:
Milk
Wheat
Sesame
Shellfish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 tablespoon

Cream Cheese

(Contains Milk)

4 ounce

Button Mushrooms

1 unit

Zucchini

1 teaspoon

Garlic Powder

¼ ounce

Chives

1 unit

Tomato

1 unit

Lemon

2 unit

Flatbreads

(Contains Wheat, Sesame)

½ cup

Italian Cheese Blend

(Contains Milk)

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories630 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate64 g
Sugar10 g
Dietary Fiber5 g
Protein39 g
Cholesterol245 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Large Pan
Small Bowl
Whisk
Aluminum Foil
Baking Sheet

Instructions

Start Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Place cream cheese in a small bowl of warm water to soften. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.

Rinse shrimp under cold water, then pat dry with paper towels. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Veggies
2

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, 4 minutes. • Add zucchini, garlic powder, a pinch of salt, and pepper; cook, stirring occasionally, until veggies are lightly browned and tender, 2-3 minutes more.

Use pan used for shrimp or chicken here.

Finish Prep & Mix Cream Cheese
3

• While veggies cook, finely chop chives. Thinly slice tomato into rounds; season with salt and pepper. Quarter lemon. • In a second small bowl, whisk together softened cream cheese and half the chives until smooth.

Toast Flatbreads
4

• Place flatbreads smooth side up on a lightly oiled, foil-lined baking sheet. Toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide between two lightly oiled, foil-lined sheets; toast on top and middle racks.)

Finsh Flatbreads
5

• Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, then evenly spread with chive cream cheese. Top with cooked veggies and tomato; sprinkle with Italian cheese blend. • Return to top rack and broil until edges are browned and cheese melts, 2-4 minutes. (For 4 servings, broil on top and middle racks, swapping positions halfway through.) TIP: Watch carefully to avoid burning! • Transfer flatbreads to a cutting board and slice into quarters.

Add shrimp or chicken along with veggies and tomato.

Serve
6

• Divide flatbreads between plates. Garnish with remaining chives and a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.