Looking for an easy vegetarian flatbread recipe? This roasted mushroom flatbread is topped with savory mushrooms, fresh arugula, and a drizzle of balsamic glaze for the perfect combination of earthy, peppery, and sweet flavors. It’s an easy lunch or weeknight dinner that comes together quickly.

This Roasted Mushroom Flatbread looks fancy but couldn’t be easier to make. And it’s the most delicious way to celebrate Mushroom Monday.

I’ve been partnering with the Mushroom Council to celebrate Mushroom Monday – a day dedicated to mushrooms and all the incredible things that you can make with them.

Because mushrooms are amazing. They’re versatile and nutritious – and they deserve to be celebrated.

There’s so much you can do with mushrooms. Add them to salads and grain bowls. Use them in soup. Roast, grill, or sauté them.

Or of course, make a delicious flatbread with them.

Mushroom Monday is all about doing just that – creating recipes and drool-worthy meals with mushrooms to highlight how amazing mushrooms really are.

This flatbread is made with a base of naan. You can also use pizza crust. Using something pre-made helps keep the recipe simple!

Then, a mix of mozzarella and parmesan cheese is added. It melts and gets a little golden in the oven, adding the perfect touch on top of the flatbread.

Before adding the mushrooms, they’re roasted with olive oil, garlic powder, salt and pepper. I find that mushrooms don’t need much for their flavor to shine.

Mushrooms are full of umami flavor. Simply roasting them in this way helps to bring this flavor out and give them a little bit of a crisp texture too.

This Roasted Mushroom Flatbread recipe specifically uses crimini mushrooms. You may have also heard of them as baby bellas. These mushrooms have a deep savory umami flavor. Their firm texture holds up well in cooking, too, making them perfect for this flatbread.

After everything is cooked, fresh arugula and balsamic glaze are added to the Roasted Mushroom Flatbread – they’re the most delicious final touches!

Arugula adds a fresh, peppery flavor that pairs so nicely with the umami mushrooms and savory cheese. Balsamic glaze ties everything together.

If you’ve never made balsamic glaze, it’s super simple. You’ll just add balsamic vinegar and brown sugar to a saucepan, then cook them down until the mixture becomes thick.

(And if you don’t feel like making the glaze, a small drizzle of regular balsamic vinegar will work just fine!).

Why You’ll Love This Roasted Mushroom Flatbread

This flatbread is packed with flavor. It makes an amazing side dish or appetizer to serve to guests.

And flatbreads are so easy to make too. They look impressive, but couldn’t be more simple.

Specifically, this flatbread is full of mushrooms and parmesan cheese that contribute amazing umami flavor.

It’s an easy recipe that looks fancy, is so delicious, and is full of beneficial nutrients.

How to Make Roasted Mushroom Flatbread with Arugula and Balsamic Glaze

Prep the ingredients

Prepare your ingredients to make this Roasted Mushroom Flatbread with Arugula and Balsamic Glaze. Preheat the oven to 400 F.

Toss mushrooms & roast

Add the crimini mushrooms to a large baking sheet. Toss with 2 tablespoons of olive oil, garlic powder, salt and pepper. Roast in the preheated oven for 10-12 minutes.

Add cheese

While the mushrooms are roasting, brush the flatbread with the remaining 2 tablespoons of olive oil. Sprinkle each evenly with mozzarella and parmesan cheese.

Top with roasted mushrooms

Place back in the oven for another 6-8 minutes, until the cheese has melted and starts to lightly brown.Add the roasted mushrooms on top of the flatbreads.

Make balsamic glaze

Add balsamic vinegar and brown sugar to a large saucepan over medium heat. Stir well until the sugar has dissolved.

Simmer until thick

Let the mixture simmer for about 15 minutes, stirring occasionally, until it starts to bubble. The volume will have cooked down considerably.

Let cool for a few minutes until the glaze is thick.

Drizzle

Drizzle each Roasted Mushroom Flatbread with balsamic glaze and top with arugula. Add extra parmesan cheese on top.

Cut and serve

Cut Roasted Mushroom Flatbread into slices and serve.

If You Love This Roasted Mushroom Flatbread, Try These

Ingredients You’ll Need

Crimini mushrooms: Crimini mushrooms are also often called baby bella mushrooms. baby bellas. Their firm texture holds up well in cooking making them perfect for this flatbread.
Olive oil: Olive oil is always my oil of choice in cooking!
Garlic powder: Just a little garlic powder for extra garlicky flavor.
Flatbread: I recommend looking for large naan or flatbread to use.
Mozzarella cheese: You’ll need shredded mozzarella cheese. You can use pre-shredded cheese to save time.
Parmesan cheese: I always grate my own parmesan cheese with this hand grater, but you can buy it pre-grated too.
Arugula: Fresh arugula on top adds bright, peppery flavor.
Balsamic vinegar: Balsamic vinegar is a must for the balsamic glaze!
Brown sugar: You can use light or dark brown sugar. This helps to make the balsamic glaze.

Roasted Mushroom Flatbread Tips & Variations

Switch up the mushrooms: Try shiitake, portobello, white button mushrooms, or a combination for different flavors and textures.
Make it extra crispy: Place the flatbread directly on the oven rack for the last few minutes of baking if you prefer a crispier crust.
Try a different cheese: Swap some of the mozzarella for goat cheese, fontina, or ricotta.
Save time with store-bought balsamic glaze: You can use a prepared balsamic glaze instead of making your own.
Add the arugula after baking: Keep it fresh and peppery by adding it just before serving rather than putting it in the oven.
Storage: Store mushroom flatbread in an airtight container in the fridge. If making it ahead of time, wait to add the arugula until just before serving.

Frequently Asked Questions

Yes! While crimini (baby bella) mushrooms work especially well because of their savory flavor and firm texture, you can also use white button, shiitake, portobello, or a mix of mushrooms. Just cut them into similarly sized pieces so they cook evenly.

Roasting the mushrooms before adding them to the flatbread helps cook off excess moisture and keeps the crust from becoming soggy. It also helps the mushrooms develop a deeper, more concentrated flavor.

Mushroom flatbread pairs well with a simple green salad, roasted vegetables, soup, or a grain salad. You can also cut it into smaller pieces and serve it as an appetizer.

Course: Appetizer, Dinner