Mushroom Flatbreads
with Gouda Cream Sauce & Parmesan
- Milk
- Sesame
- Wheat
Yes we love our simple cheese pizza with red sauce but tonight, move over, marinara—there’s a new sauce in town. In this recipe, crispy flatbreads are slathered with a rich, creamy gouda-mustard sauce we just can’t get enough of. We top that off with a pile of caramelized onion and earthy cremini mushrooms. Shower with Parmesan, and that’s it. Simple, satisfying, and all in 30 minutes–a dinner idea you can’t pass up!
Ingredients
4 ounce
Cremini Mushrooms
1 unit
Yellow Onion
2 slice
Gouda Cheese
(Contains: Milk)
2 unit
Flatbreads
(Contains: Sesame, Wheat)
1 tablespoon
Italian Seasoning
4 ounce
Cream Sauce Base
(Contains: Milk)
2 teaspoon
Dijon Mustard
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.
• Place flatbreads on a lightly oiled baking sheet. Toast on top rack until lightly golden, 3-4 minutes. Remove from oven. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks.)
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil; season with Italian Seasoning and a big pinch of salt. Cook, stirring, until veggies are browned and tender, 5-7 minutes. Taste and season with salt and pepper if desired. Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, in a small pot, heat cream sauce base over medium-high heat until gently bubbling, 1-2 minutes. • Reduce heat to medium; tear gouda into pieces and add to pot. Whisk until melted and combined. • Remove pot from heat; stir in half the mustard (all for 4 servings) until thoroughly combined.
• Spread gouda sauce over flatbreads. Top with mushroom mixture and Parmesan. Return flatbreads to top rack until cheese melts and edges are golden brown, 6-10 minutes. (For 4 servings, return sheets to top and middle racks; swap positions halfway through baking.)
• Cut flatbreads into pieces and divide between plates. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy Gouda sauce with a hint of Dijon, while some found the mushroom and onion combo deliciously savory 🍄.
- Ease of prep: Customers praised how quick and simple this flatbread was to make, with clear instructions for a gourmet-tasting result.
- Suggestions: Consider adding chicken sausage, balsamic glaze, or extra veggies like spinach or bell peppers for more flavor and substance.
- Portions: Some felt it was perfect for a light meal, while others wanted more mushrooms and toppings to feel fully satisfied.
- Texture: Toast the flatbread less for a softer base; some found it too crispy when following the recipe exactly.
Reviews from our home cooks
This Flatbread with the Gouda Cream Sauce is DELICIOUS!! Loved the Mini Bella mushrooms! I added chopped brussels sprouts for some green (Learned how to do that from HelloFresh!!) We Loved it. Tip for easier eating: Cut the mushroom pieces in half again so they fit better on the flatbread quarters. Thanks for the deliciousness!
The gouda cream sauce was delicious. The mushrooms and onions had just the right amount of seasoning. After baked, the flat bread was delightfully crispy.
These were great! The flatbread was hearty enough to hold the Ingredients and the cream sauce pairs so well with the chicken sausage and mushrooms. Will definitely get again.
Delicious and easy! I loved this. I cooked the Flatbread longer for crispness. And also cooked the onions & mushrooms longer to make it more tender/a bit sweet. Added a good amount of garlic powder to the gouda cream sauce.
The Gouda cream sauce was bomb! I crisped the flatbread a bit more than directed, which was better for holding all the mushroom and onion toppings.
We absolutely love your flatbreads, and your gouda cheese sauce is sublime. We did add some pepperoni to this one this time, and it was delicious! We like it without the pepperoni too.
So good! Definitely a favorite of my husband's and mine! The Gouda and mustard cream sauce is delicious and pairs perfectly with the mushrooms and onions (even though I overcooked mine lol) Will definitely order every time we see it pop up!
This was SO GOOD! Instead of layering everything I cooked the mushrooms and onions and then added the cream sauce, cheese and mustard and cooked that together before spreading it on the flatbread.
In the mood for comfort food that is on the healthier side. This is the ticket. I liked the creamy cheesiness of the sauce on the bottom combined with the parmesan on the top. This time I ordered it with chicken sausage. It was good. I tried it last time with just the mushrooms. I can see going either way but if I wanted to go vegetarian...I think I like it better with just the mushrooms.
It was easy and it tasted good, but it wasn't substantial enough. It either needs more mushrooms or another veg. The gouda sauce was too watery to stay on the flatbreads at first.
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