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Mozzarella and Asparagus Flatbreads

Mozzarella and Asparagus Flatbreads

with Mushrooms and Rosemary

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This creamy, cheesy flatbread is what dreams are made of! Top with mushrooms, fresh spring asparagus and floral rosemary for a flatbread you soon won't forget!

Tags:Veggie
Allergens:MilkGluten

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Fresh Mozzarella

(ContainsMilk)

227 g

Asparagus

2 unit

Flatbread

(ContainsGluten)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

1 sprig

Rosemary

113 g

Mushrooms

86 g

Cream Cheese

(ContainsMilk)

1 tsp

Chili Flakes

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat29 g
Saturated Fat16 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber7 g
Protein24 g
Cholesterol75 mg
Sodium990 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim and discard bottom 1-inch from asparagus. Cut asparagus into 1-inch pieces. Thinly slice mushrooms. Strip rosemary leaves from stems, then finely chop. Tear mozzarella into 1/2-inch pieces.

2

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms, asparagus and rosemary. Cook, stirring often, until veggies are golden-brown and tender crisp, 5-6 min. Season with salt and pepper, to taste.

3

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Bake in the middle of the oven until golden-brown, 4-5 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)

4

Flip flatbreads, then spread cream cheese over top. Top with asparagus-mushroom mixture, then mozzarella. Sprinkle Parmesan over top. Bake assembled flatbreads in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)

5

When flatbreads are done, let cool for 1-2 min. Cut flatbreads into slices. Divide flatbreads between plates. Sprinkle chili flakes over top, if desired.

6

In step 4, while flatbreads bake, heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry eggs using 1 tbsp oil — instead of butter.) Top each flatbread with a fried egg before slicing and serving.