This 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 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 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!).

Toss mushrooms & roast

Preheat the oven to 400 F.

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

Add the roasted mushrooms on top of the flatbreads.

Place back in the oven

Place back in the oven for another 6-8 minutes, until the cheese has melted and starts to lightly brown.

Make balsamic glaze

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

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 & serve

Drizzle each flatbread with balsamic glaze and top with arugula.
Add extra parmesan cheese on top. Cut into slices and serve.

Course: Appetizer, Dinner