Mushroom Ricotta Flatbread

This palms down has to be one particular of our favorite recipes of the summer! The mix of mushroom and ricotta will make for such a dreamy explosion of flavours that will be positive to switch your pals and spouse and children into mushroom fans. We love mushrooms since they are so functional in recipes and style delightful but they are also unbelievably nutrient-dense and are particularly abundant in B vitamins. If you are not the most significant admirer of mushrooms, then we urge you to test out this recipe!

Ingredients:

• 3 tbsp olive oil

• ½ modest yellow onion, sliced

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• 4 cloves garlic, minced

• 8 oz mushrooms, sliced

• Salt + pepper to style

• 1 flatbread

• ½ cup ricotta

• ¼ cup parmesan, grated

• ⅛ cup green onion, sliced

• Big handful of arugula

• Drizzle of balsamic glaze

Approach:

1. Preheat the oven to 450F. Position flatbread on a baking tray and brush the flatbread with 1 tbsp olive oil.

2. In a massive pan, heat 2 tbsp of olive oil about medium-high heat. Increase the onion and garlic and saute for 2 minutes, right up until the onion starts to soften. Time with salt + pepper.

3. Incorporate the mushrooms and saute for 7-10 minutes, until finally the mushrooms have browned.

4. Though the mushrooms are cooking, cook dinner the flatbread in the oven for 3-5 minutes, until finally crisp.

5. Get rid of the flatbread from the oven and distribute the cooked mushrooms, garlic and onion evenly over it. Insert dollops of the ricotta cheese to the flatbread and sprinkle with parmesan. Cook dinner the flatbread in the oven for 3-5 minutes.

6. Top with environmentally friendly onion, arugula and balsamic glaze.

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