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American Recipes

Truffled Mushroom Flatbread

Truffled Mushroom Flatbread

Truffled Mushroom Flatbread

with Shallot and a Green Side Salad

Recipe Development TeamPublished on December 01, 2017

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We think this recipe might just be a little bit more special than most thanks to a decadent drizzle of truffle oil. If you’ve never had it before, truffle has an incredible umami richness and intoxicating aromatics—think of it as the most luxurious mushroom flavor you’ve ever tasted. Speaking of mushrooms, this flatbread has tender slices of baby portobellos. And on the side, you’ve got a lemony arugula salad for a bit of bright green freshness.

Allergens:

Wheat

•Sesame

•Milk

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

8 ounce

Cremini Mushrooms

1 unit

Lemon

2 unit

Flatbreads

(Contains: Wheat, Sesame)

1 cup

Italian Cheese Blend

(Contains: Milk)

1 teaspoon

Italian Seasoning

2 tablespoon

Truffle Oil

2 ounce

Arugula

Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2971 kJ

Calories710 kcal

Fat38 g

Saturated Fat11 g

Carbohydrate73 g

Sugar8 g

Dietary Fiber7 g

Protein27 g

Cholesterol40 mg

Sodium940 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

•Large Pan

•Baking Sheet

•Medium Bowl

Instructions

Preheat and Prep

1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. (TIP: Put your baking sheet in the oven before heating it up for an extra-crispy crust. Just make sure to oil it first.) Halve and peel shallot, then slice lengthwise into thin strands. Trim mushrooms, then cut into ¼-inch-thick slices. Cut lemon into wedges.

Cook Mushrooms

2

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot and half the Italian seasoning. Cook, tossing, until softened and slightly browned, about 10 minutes. Season with salt and pepper.

Assemble Flatbreads

3

Place flatbreads on a lightly oiled baking sheet. Sprinkle evenly with cheese and remaining Italian seasoning. Spread mushroom mixture evenly over top. Season with salt and pepper.

Bake Flatbreads

4

Bake flatbreads in oven until cheese is melted and crust is golden brown, about 7 minutes. Remove from oven and drizzle with truffle oil, to taste. TIP: Start with a few drops and go up from there—you may not use all the oil.

Toss Salad

5

Toss arugula in a medium bowl with a drizzle of olive oil and a squeeze or two of lemon. Season with salt and pepper.

Finish and Serve

6

Cut flatbreads into slices. Serve with salad on the side. TIP: If you like, you can spread a little bit of the salad on top of the flatbreads.

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