Portobello and Goat Cheese Flatbreads
with Basil and Sweet Pepper Salad
Hearty, balsamic-coated mushrooms and zippy goat cheese are the perfect veggie-friendly pair to give these personal flatbreads an elegant twist!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
2 unit
Flatbread
(Contains Wheat)
160 g
Sweet Bell Pepper
56 g
Spring Mix
7 g
Basil
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
28 g
Goat Cheese
(Contains Milk)
2 tbsp
Tomato Sauce Base
½ tbsp
Italian Seasoning
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut mushroom caps and stems into 1/4-inch-thick slices. Core, then cut pepper into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until mushrooms are golden brown, 5-6 min. Remove the pan from heat. Add half the vinegar. Season with salt, pepper and half the Italian Seasoning (use all for 4 ppl), then stir to combine.
Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Bake in the middle of the oven until golden-brown, 3-4 min. (NOTE: For 4 ppl, bake in the middle and top of the oven.) Carefully remove flatbreads from the oven. Flip flatbreads, then spread tomato sauce base over tops. Top with mozzarella, then mushrooms and half the peppers. Crumble goat cheese over top.
Bake assembled flatbreads in the middle of the oven until cheese is melted and veggies are heated through, 3-4 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, add remaining vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining peppers, then toss to combine.
When flatbreads are done, set aside to cool for 2-3 min. Cut flatbreads into slices, then tear basil over top. Divide flatbreads between plates. Serve salad alongside.
