This easy, flavor-packed mushroom flatbread makes a delightful appetizer, snack, or light meal. Its crispy flatbread base is topped with garlicky sauteed mushrooms, melty cheese, and fresh herbs, sure to satisfy your cravings.
Tips for Mushroom Flatbread Recipe
- Use a mix of mushroom varieties for more complexity in flavor.
- Sauté the mushrooms until they are golden brown for maximum umami.
- Bake the flatbread directly on the baking sheet for a crispy crust.
- Let the baked flatbread rest for 2-3 minutes before slicing to allow the cheese to set.
Variations
- Garlic Herb Mushrooms: Add 1 teaspoon of Italian seasoning or dried oregano to the mushroom mixture.
- Spinach & Mushroom: Top the flatbread with a handful of fresh spinach leaves before adding the mushrooms.
- Meat Lovers: Add crumbled cooked sausage or crispy bacon to the mushroom topping.
- Veggie Supreme: Top with sautéed veggies like bell peppers, onions, and zucchini.
How to Store Mushroom Flatbread Recipe
- Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place slices on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated.
Perfect for:
- Appetizers and snacks
- Lunch or light dinner
- Game day gatherings
- Entertaining guests
- Meal prep
This delightful and uncomplicated recipe will surely please a crowd, combining a harmonious blend of flavors and textures. The earthy and savory notes of the mushrooms provide a rich depth that beautifully complements the light, crispy flatbread. The cheese melts into a gooey, creamy layer, adding an irresistible richness that ties the dish together. Each bite offers a satisfying crunch followed by the warm, indulgent flavors of cheese and mushrooms. Serve this dish warm for the best experience, and enjoy the charming combination of ingredients that will leave everyone wanting more!
Mushroom Flatbread Recipe
Ingredients
For the Flatbread
- 1 can refrigerated pizza dough (13.8 oz)
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ salt
For the Mushroom Topping
- 8 oz mushrooms (cremini, button or mix), sliced
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves
- ¼ tsp salt
- ¼ tsp black pepper
For Assembly
- ½ cups shredded mozzarella cheese
- ¼ cups grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven and prepare flatbread: Preheat oven to 400°F. Unroll the pizza dough and press it into a 12-inch rectangle on a large baking sheet lined with parchment paper. Brush the dough with 1 tablespoon of the olive oil and sprinkle with garlic powder, oregano and salt.
- Sauté the mushrooms: In a large skillet, melt the butter with the remaining 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes. Add the minced garlic and thyme and cook for 1 minute more, until fragrant. Season with salt and pepper.
- Bake the flatbread: Bake the prepared flatbread for 10 minutes. Remove from oven and top evenly with the sautéed mushrooms. Sprinkle the mozzarella and Parmesan cheeses over the top.
- Finish baking: Return the flatbread to the oven and bake for an additional 5-7 minutes, until the cheese is melted and the crust is golden brown.
- Serve: Remove the flatbread from the oven and sprinkle with the chopped fresh parsley. Slice and serve immediately.