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Mushroom Flatbreads

Mushroom Flatbreads

with Gouda Cream Sauce & Parmesan

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!

Calorie Smart

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

Total Time30 minutes
Prep Time5 minutes


serving amount

4 ounce

Cremini Mushrooms

1 unit

Yellow Onion

2 slice

Gouda Cheese

(Contains Milk)

2 unit


(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


Nutrition Values

/ per serving
Calories630 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate65 g
Sugar9 g
Dietary Fiber3 g
Protein19 g
Cholesterol70 mg
Sodium1280 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.


Baking Sheet
Large Pan
Small pot



• 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.

Toast Flatbreads

• 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.)

Cook Mushrooms & Onion

• 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.

Make Gouda Sauce

• 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.

Build Flatbreads

• 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.)

Finish & Serve

• Cut flatbreads into pieces and divide between plates. Serve.