Caramelized Mushroom Flatbread

Caramelized Mushroom Flatbread
Total Time

35 min.

Serving & Size

1/2 flatbread

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Toasted flatbread topped with a garlic and herb cream sauce, golden mushrooms and creamy cheese is a simple yet sophisticated appetizer or light lunch.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 30 mL 2 tbsp
minced garlic 15 mL 1 tbsp
finely chopped fresh thyme 15 mL 1 tbsp
finely chopped fresh sage 15 mL 1 tbsp
Campbell’s Signature Condensed Cream of Leek and Potato Soup
1/2 tub (905 g)
1/2 tub (2 lb)

A rich, satisfying soup made with leeks, potatoes, real cream and onions. Finished with herbs and spices.

18% table cream 500 mL 2 cups
butter 60 mL 1/4 cup
assorted mushrooms (such as button, cremini, oyster, shiitake and portobello) 3 lb
oil 60 mL 1/4 cup
salt 5 mL 1 tsp
pepper 3 mL 1/2 tsp
baked flatbreads (about 18- x 10-inch/45 x 25 cm each)
shredded Asiago cheese 1 1/2 L 6 cups
crumbled goat cheese 750 mL 3 cups
baby arugula 1 1/2 L 6 cups
1. 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.
2. 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.
3. Spread 1/2 cup (125 mL) sauce over each flatbread. Top with 1/2 cup (56 g/2 oz) Asiago, 1/2 cup (125 mL) mushrooms and 1/4 cup (125 mL) crumbled goat cheese. Wrap well and refrigerate for up to 1 day.

Recipe Tip

  1. Bake in 400?F ((200 C) ) oven on convection, for about 6 minutes or until bottom is crisp and top is golden. Cut into pieces. Top with 1/2 cup (125 mL) arugula.

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