Mozzarella and Asparagus Flatbreads
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Mozzarella and Asparagus Flatbreads

Mozzarella and Asparagus Flatbreads

with Mushrooms and Rosemary

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!


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

Preparation Time30 minutes
Cooking Time


serving amount

125 g

Fresh Mozzarella

(Contains Milk)

227 g


2 unit


(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 sprig


113 g


86 g

Cream Cheese

(Contains Milk)

1 tsp

Chili Flakes

Not included in your delivery

0.06 tsp


0.06 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

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.


Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper



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.

Cook veggies

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.

Toast flatbreads

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.)

Assemble and bake flatbreads

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.)

Finish and serve

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.

Got eggs??

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.