Portobello and Goat Cheese Flatbreads
with Basil and Sweet Pepper Salad
Hearty, balsamic-coated mushrooms and zippy goat cheese are the perfect veggie-friendly pair to give these personal flatbreads an elegant twist!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Mozzarella Cheese, shredded
Tomato Sauce Base
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut mushroom caps and stems into 1/4-inch-thick slices. Core, then cut pepper into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until mushrooms are golden brown, 5-6 min. Remove the pan from heat. Add half the vinegar. Season with salt, pepper and half the Italian Seasoning (use all for 4 ppl), then stir to combine.
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, 3-4 min. (NOTE: For 4 ppl, bake in the middle and top of the oven.) Carefully remove flatbreads from the oven. Flip flatbreads, then spread tomato sauce base over tops. Top with mozzarella, then mushrooms and half the peppers. Crumble goat cheese over top.
Bake assembled flatbreads in the middle of the oven until cheese is melted and veggies are heated through, 3-4 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, add remaining vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining peppers, then toss to combine.
When flatbreads are done, set aside to cool for 2-3 min. Cut flatbreads into slices, then tear basil over top. Divide flatbreads between plates. Serve salad alongside.