Portobello and Goat Cheese Flatbreads
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Portobello and Goat Cheese Flatbreads

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!

Tags:
Veggie
•Quick
Allergens:
Wheat
•Milk
•Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Portobello Mushroom

2 unit

Flatbread

(Contains Wheat)

160 g

Sweet Bell Pepper

56 g

Spring Mix

7 g

Basil

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

28 g

Goat Cheese

(Contains Milk)

2 tbsp

Tomato Sauce Base

½ tbsp

Italian Seasoning

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate77 g
Sugar12 g
Dietary Fiber7 g
Protein26 g
Cholesterol40 mg
Sodium1100 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

•Large Non-Stick Pan
•Measuring Spoons
•Baking Sheet
•Parchment Paper
•Large Bowl
•Whisk

Cooking Steps

Prep
1

Before starting, preheat the oven to 450ËšF. 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.

Cook mushrooms
2

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.

Prep and assemble flatbreads
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, 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 flatbreads
4

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.)

Make salad
5

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.

Finish and serve
6

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.