Mushroom & Caramelized Onion California Flatbreads
with 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. Pre-sliced mushrooms sink into gooey melted mozzarella as naan crisps in the oven. Meanwhile, Dijon mustard sparks up the side salad.
We will send you:
- 1 Head of curly leaf lettuce
- 225g Sliced mushrooms
- 50g Caramelized onions
- 30ml White balsamic vinegar
- 60ml BBQ sauce
- 15ml Dijon mustard
- 90g Grated mozzarella
- 2 Naan
- 10g Sweet & Smoky BBQ spices (brown sugar, paprika, salt, onion, cumin, coriander seeds, mustard, canola oil, cellulose fiber (anti-caking agent), Cayenne pepper, black pepper, hickory smoke flavour)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
42 g
Saturated Fat
10 g
Sodium
2180 mg
Total Carb
85 g
Sugars
21 g
Protein
28 g
Fibre
6 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 foil-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, 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; toss well.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
