Cheesy Arugula and Mushroom Flatbreads
with Mozzarella and Balsamic-Fig Glaze- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Sesame
- Sulphites
- Wheat
- Mustard
- Tree nuts
- Crustaceans
- Soy
- Egg
- Milk
- Fish
- Triticale
- Peanuts
Savoury mushrooms, peppery arugula and tangy balsamic onions are a winning combination in this easy meal. These crisp flatbreads with plenty of melted cheese make for the perfect bite! Ingredients: Mushrooms • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Yellow onion • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Arugula and spinach mix (arugula, spinach) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
227 g
Mushrooms
1 unit(s)
Yellow Onion
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Gluten, Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Milk, Fish)
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 be present: Gluten, Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Milk, Fish)
1 tsp
Garlic Salt
(May be present: Sesame, Sulphites, Wheat, Mustard, Tree nuts, Soy, Milk, Triticale, Peanuts)
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found the flatbreads delicious and would order them again.
- Ease of prep: Some felt the recipe was unnecessarily complicated, suggesting mushrooms could be pan-cooked instead of roasted.
- Suggestions: Consider reducing the amount of mushrooms to better balance with the flatbread size.
