She’s A Foodie: Mushroom Flatbread

Ingredients:

1 teaspoon olive oil

2 cups Japanese Brown Beech Mushrooms (or other Asian mushrooms like fresh shiitake)

1/2 small onion, very thinly sliced

1 large piece naan flatbread, about 8×14 inches

2 tablespoons prepared basil pesto sauce

1/2 cup shredded mozzarella cheese

1 tablespoon grated parmesan cheese

3 to 4 fresh basil leaves, chiffonade

 

Directions:

1. Preheat oven to 400F degrees.

 

2. Heat a skillet over medium high heat, when hot, add the olive oil. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.

 

3. On the flatbread, spread the basil pesto, avoiding the outer one inch edge. Top the flat bread with the mozzarella cheese. Add the mushroom and onion mixture; and top with the parmesan cheese.

 

4. Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the fresh basil.

 

Enjoy! Let us know how this recipe works out for you.

 

Credit: Steamy Kitchen