All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Some flatbreads have obvious marriages of ingredients, and sometimes we're stretching the limits to see where our taste buds take us. This flatbread… a little from column A, and a tad from option 2. BBQ sauce and mushrooms together? That tangy sweet-umami marriage isn't common in the culinary world. But cheese and ranch? Those go together on many an appetizer plate. Whether taking it to the limit or staying in our comfort zone, the resulting flatbread here is pure deliciousness.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, cook with a pinch of salt and pepper, breaking up burger until heated through, 4-6 minutes. If using ground beef, cook with a pinch of salt and pepper, breaking up meat until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to flatbread as desired.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Peel and halve shallot. Slice thinly.
Stem cilantro, reserving leaves whole.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and toast until lightly browned, 6-8 minutes.
While flatbreads par-bake, cook mushrooms.
Cook the Mushroom Mixture
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms, shallot (reserve a pinch for garnish), and a pinch of salt and pepper to hot pan. Stir occasionally until mushrooms are browned and softened, 5-7 minutes.
Remove from burner.
Assemble and Bake the Flatbreads
Place par-baked flatbreads on a clean work surface. Top evenly with half the BBQ sauce (reserve remaining for garnish), then cheese, leaving ¼" border. Top evenly with mushroom mixture.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until flatbread is golden brown and cheese has melted, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing flatbreads with remaining BBQ sauce, ranch dressing, cilantro, and remaining shallot (to taste). Bon appétit!
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