Meal Kit
Sun-Dried Tomato Cremini Flatbread
with arugula and smoked Gouda
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Sesame
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Under %{max_calories} caloriesVegetarian
Chef
Sarah Thomsen
Our parents and grandparents had their veggie foods either boiled beyond any texture or flavor, or canned into oblivion. We're all very lucky to live in the 21st century, where vegetables taste delicious and amazing. Like here, with umami mushrooms, tart pesto with cream cheese, and fresh arugula on top. And some smoky Gouda as well? Modernity is amazing.
In Your Box (serves 2)
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2 Naan Flatbreads
- 8 oz. Cremini Mushrooms
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2 Smoked Gouda Slices
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2 oz. Light Cream Cheese
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1 Tbsp. Sun-Dried Tomato Pesto
- ½ oz. Baby Arugula
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2 tsp. Mushroom Seasoning
- ¼ tsp. Red Pepper Flakes
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) bO9a6QOn
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Calories640
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Carbohydrates68g
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Net Carbs66g
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Fat31g
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Protein26g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 whole chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using steak strips, separate into a single layer, pat dry, and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using shrimp, pat dry. Cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to flatbread as desired.
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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
Thinly slice mushrooms.
Tear cheese into 1" pieces. -
3 Cook the Mushrooms
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.
Remove from burner. Transfer mushrooms to a plate. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook mushrooms to low heat. Add cream cheese, pesto, and 1 Tbsp. water to hot pan. Stir until cream cheese is melted and combined, 1- 2 minutes.
Remove from burner. -
5 Bake Flatbreads and Finish Dish
Place flatbreads on a clean work surface. Top evenly with sauce, seasoning blend, mushrooms, then cheese.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until cheese has melted and crust is golden brown, 2- 3 minutes.Plate dish as pictured on front of card, topping flatbreads with arugula and red pepper flakes (to taste). Bon appétit!
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