Mushroom And Goat Cheese Flatbread Recipe With Arugula And Balsamic Glaze

Mushroom Goat Cheese Flatbread 5.0 (1) Add your rating & review Pair the tartness of goat cheese with the savory flavor of mushrooms for this delicious flatbread recipe. By Colleen Weeden Published on October 28, 2022 Rate It Photo: Kelsey Hansen Prep Time: 30 mins Total Time: 1 hrs 48 mins Servings: 8 Jump to Nutrition Facts Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the.

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Meanwhile, chop the mushrooms up into small, bite-sized pieces. Add 1/2 a tablespoon of the butter and 1/2 a tablespoon of the oil to a separate skillet over medium high heat. Add the mushrooms and season with a pinch of salt and pepper. Fry for 10 minutes, or until the pan is dry and the mushrooms are caramelized and dark brown.

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Assemble the Flatbread Pizzas: Spread a thin layer of caesar dressing on top of each flatbread, followed by a few dollops of goat cheese and a sprinkle of shredded mozzarella cheese and parmesan cheese. Bake the Flatbreads : Bake at 350°F for about 12 minutes or until the crust turns golden brown. Slice and enjoy!

30 min Total 38 min Serving 2 Mushroom Goat Cheese Flatbread Ingredients 56g Woolwich Dairy Original Soft Fresh Goat Cheese Crumbles 2 Naan slices, whole 1/2 tbsp butter 1/2 yellow onion, thinly sliced 1/2 cup balsamic vinegar 1 ½ tbsp brown sugar 2 tsp dried thyme 1 tbsp olive oil 226g cremini mushrooms, thinly sliced salt and pepper Directions

Drizzle olive oil over the top of the flatbread, and quickly top with the mushroom mixture and crumbled goat cheese. Cook until the goat cheese has softened and the bottom of the flatbread has nice, charred grill marks, about 4 minutes. Remove pizza from grill pan and place on a cutting board. Top with thyme leaves and a drizzle of balsamic.

Preheat oven to 400 degrees. Lightly brush pizza crust with olive oil, then top with minced garlic. Top with spinach and crumbled goat cheese. Spread cooked mushroom mixture on top of spinach and cheese evenly. Top with golden raisins, balsamic, salt and pepper, and red pepper flakes to taste. Place flatbread onto middle oven rack.

Be sure add the basil while the breads are fresh from the oven and still hot so that the ribbons of basil soften a little and release their aroma. I like the Trader Joe's flatbreads because they cook up with a crispy outside, but can still be a little moist and chewy. They cut easily into 6 triangles, which make a good two-bite appetizer.

Directions. Preheat grill for direct cooking over medium-high heat. Heat ½ tbsp (7 mL) oil in 12" (30 cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add mushrooms; leave undisturbed 4-6 minutes or until deep golden brown. Remove from skillet; set aside. Prepare 5-Minute Dough according to recipe directions, stirring in 1.

Prheat your grill to 400 to 425°. Meanwhile, spray the asparagus and onion slices with olive oil. Place on the grill (I use a grill basket for the asparagus) and grill for about 8 to 10 minutes, turning when grill marks appear. Transfer the grilled asparagus and onions to a cutting board and coarsely chop the onion.

If using store-bought flatbread: Place on a baking sheet and brush 1 tbsp. oil over top of the dough and season with salt & pepper. Bake flatbread for 10-12 minutes or until golden brown. (store-bought flatbread will brown quicker!) Once your crust is nice a crispy. Remove from the oven and spread the mushroom mixture evenly over top.

Make the Sauce. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cremini mushrooms, shallot, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 4-6 minutes. Reduce heat to medium and add cream and porcini mushrooms. Bring to a simmer.

Prick the pastry sheet with a fork. Spread the onions and mushrooms on the puff pastry, leaving about 1/2 an inch around the edges. Bake for 15 minutes and bring it out of the oven. Top with goat cheese crumbles and season with a little salt and pepper. Top the entire flatbread with a little olive oil and serve warm. Enjoy!

Meanwhile, preheat the oven to 500°F, with a pizza stone if you have one. Dimple the dough with your fingertips. Top with the onions, mushrooms, and cheese. Bake, with the baking sheet directly on the pizza stone if you have one, for 10 minutes. Sprinkle with the thyme, if using, and continue baking until browned, 3 to 5 minutes.

Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside. Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese.

Spread toasted naan breads or flatbreads with mascarpone cheese, then top them with the mushrooms and crumbled goat cheese. Bake until warmed through and crisp. Toss baby arugula with truffle oil (or olive oil) and balsamic vinegar, then pile it over the flatbreads. Shave parmesan cheese over top.

Seafood Goat Cheese, Leek and Mushroom Tart Goat Cheese, Leek and Mushroom Tart Goat Cheese, Leek and Mushroom Tart is rated 5.0 out of 5 by 2 . Prep Time: 25 minutes Cook Time: 50 minutes Servings: 10 A standby in French homes, savory tarts are often cut into small portions and served with an apéritif.

Heat an oven to 400ºF. Halve the pizza dough and roll each piece out into 1/4-inch thick free form rounds. Heat a grill pan over medium high heat. Grill the dough rounds, flipping once, until lightly charred and cooked through, about 5 minutes total.

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