Mushroom & Creamy Vidalia Onion Flatbreads

Name: Mushroom & Creamy Vidalia Onion Flatbreads with Zucchini, Arugula Salad & Tomato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4 tablespoon Cream Cheese; 4 ounce Button Mushrooms; 1 unit Zucchini; 1 unit Tomato; 1 unit Lemon; 2 unit Flatbreads; ½ ounce Vidalia Onion Paste; 2 ounce Arugula; Salt; Pepper; 1 teaspoon Olive Oil; 2 teaspoon Cooking Oil

with Zucchini, Arugula Salad & Tomato

Recipe Development TeamPublished on August 08, 2023

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We love a classic pizza night, but tonight we’ll have to ask the tomato sauce to step aside—there’s a new kid in town. You’ll slather crispy flatbreads with a rich, savory Vidalia onion cream sauce we just can’t get enough of. Add tender, golden brown zucchini and earthy mushrooms, top it with a lemon-kissed arugula salad for bright contrast, and that’s it. Simple, satisfying, and all in 25 minutes—a hearty vegetarian dinner idea you just can’t pass up!

Tags:

New

•Calorie Smart

•Veggie

Allergens:

Milk

•Sesame

•Wheat

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

4 tablespoon

Cream Cheese

(Contains: Milk)

4 ounce

Button Mushrooms

1 unit

Zucchini

1 unit

Tomato

1 unit

Lemon

2 unit

Flatbreads

(Contains: Sesame, Wheat)

½ ounce

Vidalia Onion Paste

2 ounce

Arugula

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories460 kcal

Fat19 g

Saturated Fat6 g

Carbohydrate67 g

Sugar13 g

Dietary Fiber6 g

Protein14 g

Cholesterol20 mg

Sodium1100 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

•Small Bowl

•Baking Sheet

•Large Pan

•Whisk

•Large Bowl

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drop cream cheese (in packets) into a small bowl of warm water to soften. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces. Quarter lemon.

• Place flatbreads on a baking sheet. Bake until golden brown and crispy, 7-9 minutes. (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 and zucchini; season with salt and pepper. • Cook, stirring occasionally, until veggies are softened and lightly browned, 5-7 minutes. Set aside.

• Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and Vidalia onion paste in same bowl; whisk until smooth and creamy.

• Place arugula and tomato in a large bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a drizzle of olive oil (large drizzle for 4). • Season with pepper and toss to combine.