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. Either 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 bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Add to recipe as desired. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Place a large non-stick pan over medium-high heat with 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. If using diced chicken, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add proteins to flatbread after baking, if desired.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Peel and halve shallot. Slice thinly.
Par-bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and toast until lightly browned, 6-8 minutes.
While flatbreads 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 toasted flatbreads on a clean work surface and spread on half the BBQ sauce (reserve remaining for garnish). Divide cheese evenly on flatbreads, leaving ¼" border. Top 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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