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MommaCottage Cheese Berry Cobbler 6 days ago
Berry cobbler:Sounds easy & delicious-use splendda...
various recipies
mTomato Bruschetta 11 days ago
must try
Sandra CoyeHello Dolly Bars 16 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 29 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!

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.

Ingredients:
  • 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
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