Mushroom & Creamy Vidalia Onion Flatbreads

Name: Mushroom & Creamy Vidalia Onion Flatbreads with Zucchini, Arugula Salad & Tomato
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 oz Arugula; 1/2 oz Onion; 2 Bread; 1 Zucchini; 4 oz Mushroom; 4 tbsp Cream Cheese; 1 Lemon; 1 Tomato; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp

with Zucchini, Arugula Salad & Tomato

By Recipe0 System

We love a classic pizza night, but tonight we’ll have to ask the tomato sauce to step aside—there’s a new kid in town. You’ll slather crispy flatbreads with a rich, savory Vidalia onion cream sauce we just can’t get enough of. Add tender, golden brown zucchini and earthy mushrooms, top it with a lemon-kissed arugula salad for bright contrast, and that’s it. Simple, satisfying, and all in 25 minutes—a hearty vegetarian dinner idea you just can’t pass up!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 oz Arugula
1/2 oz Onion
2 Bread
1 Zucchini
4 oz Mushroom
4 tbsp Cream Cheese
1 Lemon
1 Tomato
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Drop cream cheese (in packets) into a small bowl of warm water to soften.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces. Quarter lemon.
2

Place flatbreads on a baking sheet. Bake until golden brown and crispy, 7-9 minutes. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks.)
3

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and zucchini; season with salt and pepper.

Cook, stirring occasionally, until veggies are softened and lightly browned, 5-7 minutes. Set aside.
4

Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and Vidalia onion paste in same bowl; whisk until smooth and creamy.
5

Place arugula and tomato in a large bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a drizzle of olive oil (large drizzle for 4).

Season with pepper and toss to combine.
6

Evenly spread flatbreads with Vidalia cream and top with veggies.

Cut into squares and divide between plates; top with arugula salad. Serve.

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