This recipe is a result of what I call a “Pantry Dinner”, a dinner made with just what you already have in your pantry, fridge, and garden. A few weeks ago, I was hungry around dinner time and I looked in the fridge and saw we had mushrooms and cheese. We had a red onion, and some flatbreads in the pantry and fresh thyme in the garden. I immediately knew what I had to make, the cheesiest, yummiest, and mushroomiest flatbread EVER! I sauteed the onions and mushroom with some olive oil and fresh thyme leaves until they began to caramelize. I topped the flatbread with the sauteed mushrooms and onions, cheese, more thyme, and a drizzle of olive oil.
I popped it in the oven and when it came out it looked and smelled like HEAVEN. After the first bite, I knew this recipe was a winner and I that had to share it with you. The next morning, I woke up early, made some more, and did a photo shoot of the recipe. Yeah, I eat it all for breakfast. Don’t judge! lol…Then, last week when I was in LA, interning with the most amazing food photographer, Matt Armendariz. I asked Matt to show me how to shoot this recipe even better than I already had. The picture in this post was taken by Matt and I, in his studio. It was amazing to work together with him to create a beautiful image. I really learned so much on my trip. Thanks, Matt!
Cheesy Mushroom Flatbread
WHAT YOU’LL NEED
- 2 tablespoons olive oil plus more for drizzling
- 2 cups assorted mushrooms sliced (ie. Button & Shiitake)
- 1 large red onion thinly sliced
- 2 garlic cloves sliced
- 1 teaspoon fresh thyme
- Salt and Pepper
- 2 store-bought flatbreads ie: pita
- Shredded Mozzarella
- Parmesan freshly grated
Instructions
- Heat up olive oil in a large frying pan on a medium-high heat. Add in the mushrooms, red onion, and garlic, and cook for 10 minutes, stirring occasionally. Meanwhile, preheat the oven on the broiler setting. Add in the fresh thyme to the pan and cook for another 2 minutes. Season with salt and pepper, to taste. Place the flatbreads on a greased baking sheet. Top them with the sauted mushroom-onion mixture, shredded mozzarella, freshly grated parmesan, fresh thyme, and a drizzle of olive oil. Place in the middle rack of the oven and cook for 5 minutes. Remove from the oven and cut into slices.
