Mushroom & Caramelized Onion California Flatbreads
Curly Leaf Side Salad
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
These easy breezy flatbreads are layered with flavour, from earthy-sweet caramelized onions to BBQ sauce to hickory-smoke spices. Sliced mushrooms sink into gooey melted mozzarella cheese as the naan crisps in the oven. Meanwhile, Dijon mustard sparks up the side salad.
We will send you:
- 225g Sliced mushrooms
- 1 Head of curly leaf lettuce
- 60ml BBQ sauce
- 15ml Dijon mustard
- 30ml White balsamic vinegar
- 50g Caramelized onions
- 90g Grated mozzarella
- 2 Naan
- 10g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
43 g
Saturated Fat
10 g
Sodium
2140 mg
Total Carb
83 g
Sugars
19 g
Protein
26 g
Fibre
5 g
Preparation
Sauté the mushrooms
Preheat the oven to broil. In a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms, spices and S&P. Sauté, 4 to 6 min., until beginning to brown.
Assemble & broil the flatbreads
Arrange the naan on a lined sheet pan. Spread with the BBQ sauce. Top with the onions, ½ the mushrooms, the cheese and a drizzle of oil. Broil, 4 to 6 min., until the cheese is melted and beginning to brown. Transfer to a cutting board and cut into wedges.
Make the salad
Meanwhile, roughly chop the lettuce. In a large bowl, combine the vinegar, mustard, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce and remaining mushrooms.
Plate your dish
Divide the flatbreads and salad between your plates. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
