Blossom LadyApple Pie Cookies 16 hours ago
Thank you, Rita! I'm glad to know you enjoy the re...
Trust me, Carol, you'll love them! :)
Rita LeannaApple Pie Cookies 4 days ago
thank you so much for all your recipes     I love ...
CarolStuffed Baked Paccheri 12 days ago
have to try some of these recipes!
Blossom LadyFried Corn 27 days ago
Thank you, Rita!
Rita LeannaFried Corn 1 month ago
I love your recipes   
Dear Jacqui, so glad that you loved the Mango Chic...
JacquiMango Chicken Curry 1 month ago
I chanced across your Mango chicken curry recipe a...
Dear Sandra, you will find it following the link i...
SandraSourdough Pita Bread 1 month ago
What is the Sourdough Starter Recipe please

Mushroom Flatbread with White Miso

Blossom Lady
Mar 09, 2024 11:23 AM
Mushroom Flatbread with White Miso
Store-bought flatbread is the foundation of this satisfying, mostly hands-off recipe. Simple and flavor-packed toppings add up to a flatbread that’s fast and easy and special enough for impromptu entertaining: Oven-roasted mushrooms bring an umami bomb of flavor, as does a two-ingredient miso, heavy cream sauce, and a blend of Parmesan and mozzarella cheese.

To keep the arugula fresh and crisp, add it to the mushroom flatbread after the flatbread is done cooking, just before serving.

  • 1 1/2 pounds fresh mushrooms (such as oyster, beech, and/or cremini), cut into small pieces (about 7 cups)
  • 6 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 large garlic clove, grated
  • 1/2 cup heavy cream, plus more as needed
  • 2 tablespoons white miso
  • 1 (16 1/2- x 4 1/2-inch) flatbread (such as Trader Joe’s Pizza Crust)
  • 2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)
  • 1 1/4 ounces Parmesan cheese, grated (about 1/3 cup)
  • 1 1/2 cups loosely packed baby arugula

Prep Time:
25 minutes
Total Time:
55 minutes
Add to bookmarks
Assign tags
No comments