Mushroom and Onion Truffle Flatbread

Mushroom and Onion Truffle Flatbread

Recipe by Laura OlsonCourse: AppetizersDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

12

minutes

Ingredients

  • Prepared flatbred (e.g. Naan, Boboli, etc)

  • 1 1/2 C sliced mushrooms (*see notes)

  • 1/2 C sliced red onion

  • 4 cloves garlic, minced

  • 1 Tbsp butter

  • olive oil for brushing flatbread

  • 1 1/2 C shredded mozzarella cheese

  • 1/2 C freshly grated parmesan cheese

  • 1-2 Tbsp truffle oil

Directions

  • Preheat oven to 400 degrees. Lightly spray a baking sheet with cooking spray.
  • Saute the mushrooms and onion in butter until soft. Add garlic, and cook until fragrant. Set aside.
  • Place the flatbread on the baking sheet. Brush the top lightly with olive oil. Sprinkle the mozzarella and parmesan cheeses evenly over the flatbread. Put the mushroom and onion mixture evenly over the top.
  • Bake at 400 degrees for about 12 minutes, watching so doesn’t overbake.
  • Remove from oven, and lightly drizzle the truffle oil over the whole flatbread and add a bit more parmesan if desired. Slice and enjoy!

Notes

  • * You can use whatever mushrooms you prefer, but I used a combination of white and baby bella mushrooms.