HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTruffled Mushroom Flatbreads
Truffled Mushroom Flatbreads

Truffled Mushroom Flatbreads

with Shallot and a Green Side Salad

Read more

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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


8 ounce

Cremini Mushrooms

1 unit


1 teaspoon

Italian Seasoning

2 unit



1 cup

Italian Cheese Blend


5 teaspoon

Truffle Oil

2 ounce


Not included in your delivery

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber7 g
Protein27 g
Cholesterol50 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Place a foil-lined baking sheet (2 sheets for 4 servings) in oven; preheat to 425 degrees. Wash and dry all produce. Trim and thinly slice mushrooms. Halve, peel, and thinly slice shallot. Cut lemon into wedges.


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


Remove preheated baking sheet from oven and place flatbreads on it. (For 4 servings, divide between both sheets.) Top with cheese, remaining Italian Seasoning, and mushroom mixture. Season with salt and pepper.


Bake flatbreads until cheese is melted and crust is golden, 7-9 minutes. (For 4 servings, swap rack positions halfway through baking.) Remove from oven, then drizzle with truffle oil to taste. TIP: Start with a few drops and add more from there—you may not use all the oil.


In a medium bowl, toss arugula with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.


Cut flatbreads into slices. Serve with salad on the side. TIP: If you like, you can top your flatbreads with the salad instead.