Express
Mozzarella, Spinach, and Mushroom Flatbread
with feta and dill
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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2 Naan Flatbreads
- 8 oz. Sliced Cremini Mushrooms
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4 oz. Shredded Mozzarella
- 2 oz. Baby Spinach
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½ oz. Crumbled Feta Cheese
- 2 tsp. Minced Garlic and Lemon Basil
- 1 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
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.
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Nutrition (per serving)
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Calories630
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Carbohydrates73g
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Net Carbs69g
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Fat26g
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Protein30g
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Sodium1900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Top flatbreads with protein as desired.
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1 Cook the Vegetable Topping
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-5 minutes.While mushrooms cook, tear spinach leaves.Add spinach, minced garlic and lemon basil, chimichurri seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until spinach is slightly wilted, 30-60 seconds.Remove from burner. Transfer vegetable topping to towel-lined plate and set aside. -
2 Par-Bake the Flatbreads
Place flatbreads, flat-side up, on prepared baking sheet.
Broil under hot broiler until flatbreads begin to brown around edges, 1-2 minutes.Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.Carefully remove from broiler. -
3 Assemble the Flatbreads
Carefully flip flatbreads. Top with half the mozzarella (reserve remaining for final topping), then vegetable mixture in an even layer. Top with remaining mozzarella. Flatbreads will be hot! Use caution.
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4 Broil Flatbreads and Finish Dish
Broil again under hot broiler until mozzarella is melted, 1-2 minutes.
Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.While flatbreads broil, stem and mince dill. Carefully remove from broiler.Plate dish as pictured on front of card, garnishing flatbreads with feta and dill. Bon appétit!
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