Mushroom, Tomato & Goat Cheese Flatbreads

Name: Mushroom, Tomato & Goat Cheese Flatbreads with Garlicky White Sauce & Mozzarella
Yield: 2 servings
Ingredients: 2 Bread; 4 oz Mushroom; 2 tbsp Cream Cheese; 1/2 cup Mozzarella Cheese; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 Tomato; 1 tbsp All-Purpose Flour; 1 unit Shallot; 1 oz Goat Cheese; 1 tbsp Butter, tbsp; 2 tsp Olive Oil, tsp; 1/2 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Garlicky White Sauce & Mozzarella

By Recipe0 System

Move over, marinara—there’s a new sauce in town! These crispy flatbreads are spread with a creamy, garlicky white sauce we just can’t get enough of. We top them with a mix of jammy caramelized shallot, mushrooms, and tomato, then sprinkle generously with melty mozzarella and tangy goat cheese crumbles. Sure, we love our marinara, but for a break from tradition, try this delicious 30-minute departure (a fantastic dinner idea if we’ve ever heard of one).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Bread
4 oz Mushroom
2 tbsp Cream Cheese
1/2 cup Mozzarella Cheese
1 clove Garlic
1 tbsp Italian Seasoning
1 Tomato
1 tbsp All-Purpose Flour
1 unit Shallot
1 oz Goat Cheese
1 tbsp Butter, tbsp
2 tsp Olive Oil, tsp
1/2 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Dice tomato into ½-inch pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and grate garlic using a zester.
2

In a large bowl, combine tomato, a drizzle of olive oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) Set aside to marinate.
3

Place flatbreads on a baking sheet; toast on top rack until lightly browned, 5-7 minutes. (For 4 servings, divide between two sheets; toast on top and middle racks, swapping rack positions halfway through.)
4

While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; season with ¼ tsp salt (½ tsp for 4 servings) and pepper. Cook, stirring frequently, until lightly browned and softened, 5-7 minutes.

Stir in ½ tsp sugar (1 tsp for 4) and a splash of water. Cook, stirring, until mixture is caramelized and jammy, 1-2 minutes more.

Turn off heat; transfer to bowl with tomato and toss to combine. Wipe out pan.
5

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add garlic and flour. Cook, whisking constantly, until lightly browned and fragrant, 30 seconds.

Reduce heat to medium low; whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Add 1 tsp Italian Seasoning (2 tsp for 4); season generously with salt and pepper. Bring to a simmer; cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat.
6

Heat broiler to high.

Evenly top flatbreads with white sauce and veggies. Sprinkle with mozzarella and crumble goat cheese over top.
7

Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning.

Slice flatbreads into pieces. Divide between plates and serve.

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