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American Recipes

Truffled Mushroom Flatbreads

Truffled Mushroom Flatbreads

Truffled Mushroom Flatbreads

with Shallot and a Green Side Salad

Recipe Development TeamPublished on February 15, 2019

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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.

Tags:

Veggie

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

8 ounce

Cremini Mushrooms

1 unit

Lemon

1 teaspoon

Italian Seasoning

2 unit

Flatbreads

(Contains: Wheat, Sesame)

1 cup

Italian Cheese Blend

(Contains: Milk)

5 teaspoon

Truffle Oil

2 ounce

Arugula

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat39 g

Saturated Fat13 g

Carbohydrate73 g

Sugar9 g

Dietary Fiber7 g

Protein31 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.

Utensils

•Large Pan

•Baking Sheet

•Medium Bowl

Instructions

Prep

1

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

Cook Mushrooms

2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms, shallot, and ½ teaspoon Italian Seasoning (you’ll use the rest in the next step). Cook, stirring, until browned and softened, 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. Top with mushroom mixture. Season with salt and pepper.

Bake Flatbreads

4

Bake flatbreads until cheese has 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 add more from there— you may not use all of the oil.

Toss Salad

5

In a medium bowl, toss arugula with lemon juice (to taste) and a drizzle of olive oil. 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 top your flatbread with the salad!

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