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Brown Beech Mushroom Flatbread
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Description
This Brown Beech Mushroom Flatbread makes a wonderful appetizer, as it comes together in less than 15 minutes. Or you can double the recipe and serve it for dinner with a nice salad. I love using Naan flatbread because of its soft airy interior and crunchy crust once it comes out of the oven. Look for Brown Beech Mushrooms at your Asian markets, organic brand Hokto is grown in the U.S.
Ingredients
- 1 teaspoon Olive Oil
- 4 ounces, weight Beech, Enoki Or Fresh Shiitake Mushrooms
- 1 whole Small Onion, Very Thinly Sliced
- 1 piece Large Naan Flatbread, About 8x14 Inches
- 2 Tablespoons Prepared Basil Pesto Sauce
- ½ cups Shredded Mozzarella Cheese
- 1 Tablespoon Grated Parmesan Cheese
- 3 whole Fresh Basil Leaves, Chiffonade
Preparation
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.
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