Caramelized Mushroom Flatbread
Toasted flatbread topped with a garlic and herb cream sauce, golden mushrooms and creamy cheese is a simple yet sophisticated appetizer or light lunch.
Total Time
65 mins
24
- 2 tbsp 30 mL Olive oil
- 1 tbsp 15 g Garlic, minced
- 1 tbsp 3 g Thyme, fresh, finely chopped
- 1 tbsp 4 g Sage, fresh, finely chopped
- ½ tub (2 lb) ½ tub (907 g) Signature Cream of Leek and Potato
- 2 cups 500 mL Table cream (18%)
- ¼ cup 60 g Butter
- 3 lb 1360 g Assorted mushrooms *
- 3 lb 1360 g Oil
- 1 tsp 6 g Salt
- ½ tsp 3 g Black Pepper
- 12 12 Baked flatbreads (18- x 10-inch/45 x 25 cm each)
- 6 cups 710 g Asiago cheese, shredded
- 3 cups 180 g Goat cheese, crumbled
- 6 cups 120 g Baby arugula
- Heat oil in large stock pot set over medium heat; cook garlic, thyme and sage for about 3 minutes or until fragrant. Stir in soup and cream. Bring to simmer; cook for 10 to 12 minutes or until slightly reduced. Let cool completely.
- Heat butter and oil in large skillet set over medium-high heat; add mushrooms and cook for 12 to 15 minutes or until golden and tender. Season with salt and pepper. Let cool completely.
- Spread 125 mL (½ cup) sauce over each flatbread. Top with 56 g (½ cup) Asiago, 44 g (½ cup) mushrooms and 28 g (¼ cup) crumbled goat cheese Wrap well and refrigerate for up to 1 day.
- Bake in 200°C (400°F ) oven on convection, for about 6 minutes or until bottom is crisp and top is golden. Cut into pieces. Top with 12 g (½ cup) arugula.
Tips
* Assorted mushrooms such as button, cremini, oyster, shiitake and portobello
Nutrition Facts
Per
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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