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Ricotta and Mushroom Flatbreads
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Ricotta and Mushroom Flatbreads

Ricotta and Mushroom Flatbreads

with Chives

We're bringing the flavours of fall in Tuscany to life on flatbreads! Tender squash, earthy sage and creamy ricotta deliver cozy flavours with a hint of sweetness.

Low CO2

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

Preparation Time30 minutes


serving amount

100 g

Ricotta Cheese

(Contains Milk)

2 unit


(Contains Milk, Soy, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

200 g

Mixed Mushrooms

80 g


113 g

Yellow Onion

56 g

Arugula and Spinach Mix

7 g


2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories760 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber6 g
Protein24 g
Cholesterol40 mg
Sodium1520 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Large Bowl


Roast mushrooms

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Thinly slice button and cremini mushrooms. Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Add mushrooms and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 9-12 min.

Caramelize onions

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add 2 tbsp water and 1/2 tbsp balsamic glaze (dbl both for 4 ppl), then season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove from heat, then set aside.

Prep and warm flatbreads

Thinly slice chives.Directly in the container, season ricotta with remaining garlic salt and pepper, then stir to combine. Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the top of the oven until warmed through, 2-3 min. (NOTE: For 4 ppl, toast in the top and bottom of the oven.) Remove from the oven, then set aside until mushrooms are ready.

Assemble and bake flatbreads

When mushrooms are done, flip flatbreads, then brush tops of flatbreads with 1/2 tbsp oil (dbl for 4 ppl).Spread ricotta evenly over flatbreads, then top with caramelized onions, roasted mushrooms and Parmesan.Bake assembled flatbreads in the top of the oven until Parmesan melts and ricotta is heated through, 3-4 min. (NOTE: For 4 ppl, bake assembled flatbreads in the top and middle of the oven.)

Make salad

Meanwhile, cut tomato into 1/2-inch pieces.Add 1/2 tbsp balsamic glaze and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, arugula and spinach mix and half the chives. Toss to combine just before serving.

Finish and serve

Cut flatbreads into wedges, then divide between plates. Drizzle with remaining balsamic glaze, then sprinkle remaining chives over top. Serve salad alongside.