Cheesy Mushroom Flatbread

with porcini cream and arugula

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
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 you!
A note about serious food allergies

We are above any and all "fun guy" jokes one might make about a flatbread featuring mushrooms, and why would we need to resort to such clichés? No reason, since we have here a cream sauce saturated in the umami delight of dried porcinis, covered by a bevy of beautiful creminis, juicy tomatoes, and sharp shallots. Serve this to your friends and family, and cement your reputation as a fun guy. Oofff, dodging the juicy tomatoes thrown our way! Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • 1 Roma Tomato
  • ½ oz. Baby Arugula
  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Shredded Mozzarella
  • 1 Shallot
  • Info
    4 oz. Light Cream
  • ¼ oz. Dried Porcini Mushrooms
  • Info
    2 Naan Flatbreads

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.

  • Nutrition (per serving)

  • Calories
    680
  • Carbohydrates
    76g
  • Fat
    33g
  • Protein
    24g
  • Sodium
    1583mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Heat-Safe Mixing Bowl

Before You Cook

  • 1

    Par-Bake the Flatbreads

    Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes. While flatbreads par-bake, prepare ingredients.

  • 2

    Prepare the Ingredients

    Once water is boiling in small pot, carefully pour over dried porcini mushrooms in a heat-safe mixing bowl. Set aside at least 10 minutes. While porcinis soak, core tomato and cut into ½" dice. Cut cremini mushrooms into ¼" slices. Peel and halve shallot. Slice halves into thin strips. After 10 minutes, remove porcini mushrooms from water and mince.

  • 3

    Make the Sauce

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cremini mushrooms, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 4-6 minutes. Reduce heat to medium and add cream and porcini mushrooms. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Remove from burner and stir in Parmesan until combined.

  • 4

    Bake the Flatbreads

    Place flatbreads on a clean work surface. Top evenly with mushroom-cream mixture, mozzarella cheese, and tomatoes. Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping flatbreads with arugula. Bon appétit!

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