Three Cheese Mushroom Flatbreads
A thin, crispy flatbread crust with three types of flavorful cheeses and seasoned sautéed mushrooms!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ oz sliced mushrooms (I used Baby Bellas)
- ¼ teaspoon dried parsley flakes
- 1/8 teaspoon dried marjoram
- ¼ teaspoon minced garlic
- 1 Flatout Light Original Flatbread
- 2 wedges of The Laughing Cow Creamy Swiss Garlic & Herb cheese (softened to room temperature)
- ½ oz 2% shredded Mozzarella cheese
- ½ oz Parmesan cheese (finely shredded)
- Freshly cracked black pepper (to taste)
Instructions
- 1
Pre-heat the oven to 350.
- 2
Lightly mist a small skillet with cooking spray and bring to medium heat. Add the mushrooms, parsley and marjoram and cook, stirring occasionally, for a few minutes until the mushrooms are browned and cooked. Add the garlic, stir together and cook for another 30 seconds to a minute until garlic is fragrant. Set aside.
- 3
Place the flatbread directly onto the middle rack of the oven and bake for about 3 ½ minutes until they stand firm when lifted. Remove from the oven and spread with the cheese wedges, leaving a bit of space around the edge for the crust. Sprinkle the mozzarella over the top and follow with the mushrooms. Sprinkle the parmesan over the mushrooms and follow with a bit of black pepper. Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the cheeses are melted and the edges are browned. Slice and serve immediately.