Mushroom, Muenster & Red Onion Flatbread

I saw something like this on a menu one night – can’t remember where or when – but it’s been on my mind to make at home for a while now. Served it up for a hearty healthy lunch! Yummy…

Mushroom, Muenster & Red Onion Flatbread
2 portobello mushrooms, sliced relatively thin
1/2 red onion, sliced thin
2 Naan garlic flatbreads
1 cup shredded Muenster cheese
1-2 tablespoons fresh thyme leaves
2 garlic, sliced thin
extra virgin olive oil
truffle oil (optional)

Heat oven to 400°F. Place the sliced mushrooms and red onion on a baking sheet covered with parchment paper. Drizzle with a little extra virgin olive oil, sea salt and fresh ground pepper. Roast in heated oven for 15 minutes. Remove from oven. Increase oven heat to 450°F. Place flatbreads on clean baking sheet. Brush with a little extra virgin olive oil. Divide muenster cheese among the two flatbreads. Layer the mushrooms, red onion, sliced garlic and thyme leaves on top of the cheese. Bake in the heated oven 7-10 minutes until cheese has melted and edges are nicely toasted. Remove from oven. Drizzle with a little truffle oil (if desired); slice and serve. Makes 2-4 servings.


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6 thoughts on “Mushroom, Muenster & Red Onion Flatbread

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