Cheesy Arugula and Mushroom Flatbreads
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Cheesy Arugula and Mushroom Flatbreads

Cheesy Arugula and Mushroom Flatbreads

Serves 2 | with Mozzarella and Balsamic-Fig Glaze

Savoury mushrooms, peppery arugula and tangy balsamic onions are a winning combination in this easy meal. These crisp flatbreads with plenty of melted cheese are the perfect bite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 2 people

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

227 g


1 unit(s)

Yellow Onion

2 tbsp

Balsamic Glaze

(Contains Sulphites)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Arugula and Spinach Mix

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

¼ tsp


1 tbsp



Nutrition Values

Calories630 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate82 g
Sugar17 g
Dietary Fiber5 g
Protein27 g
Cholesterol40 mg
Sodium1670 mg
Trans Fat1 g
Potassium750 mg
Calcium550 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Medium Bowl


Prep and roast mushrooms
  • Thinly slice mushrooms.
  • Peel, then cut onion into 1/4-inch slices.
  • Add mushrooms, 1/2 tbsp oil, 1/4 tsp garlic salt and 1/4 tsp pepper to a parchment-lined baking sheet. Toss to combine. 
  • Roast in the top of the oven until mushrooms are tender and golden-brown, 6-8 min.
Cook mushrooms
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp oil, then onions.
  • Cook, stirring occasionally, until slightly softened, 3-4 min.
  • Add 2 tbsp water and 1 tbsp balsamic glaze, then season with 1/4 tsp garlic salt.
  • Cook, stirring occasionally, until dark golden-brown, 4-6 min.
  • Remove from heat, then set aside.
Toast and assemble flatbreads
  • Arrange flatbreads on another parchment-lined baking sheet. 
  • Toast in the middle of the oven until warmed through, 2-3 min.
  • Sprinkle mozzarella and half the Parmesan over flatbreads, then top with caramelized onions and mushrooms. 
  • Bake assembled flatbreads in the middle of the oven until cheese melts, 5-6 min.
  • Meanwhile add fig spread, remaining balsamic glaze and 1 tsp water to a small bowl. Season with 1/8 tsp garlic salt, then stir to combine. 
Finish and serve
  • Add arugula and spinach mix and 1/2 tbsp of balsamic-fig mixture to a medium bowl. Season with a pinch of remaining garlic salt and pepper, then toss to combine. 
  • Remove flatbreads from the oven and divide between plates. 
  • Top with arugula mixture, then sprinkle with remaining Parmesan. 
  • Cut flatbreads into wedges. 
  • Drizzle any remaining balsamic-fig mixture over top, if desired. 
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