Truffled Cremini Mushroom Flatbread

with arugula, ricotta, and Parmesan

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

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

If you're not familiar with umami, the savory fifth taste sensation, consider this flatbread your crash course. Cremini mushrooms are meaty and flavorful little umami bombs carpeting this crispy toasted flatbread. A schmear of creamy ricotta cheese infused with nutty Parmesan adds smooth richness, while arugula tossed with aromatic truffle oil is the coup de grâce for a true flavor powerhouse.

In Your Box (serves 2)

  • 10 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Garlic Cloves
  • Info
    1 cup Ricotta Cheese
  • Info
    1 oz. Grated Parmesan Cheese
  • ½ fl. oz. Truffle Oil
  • Info
    2 Naan Flatbreads
  • 1 oz. Baby Arugula

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
    927
  • Carbohydrates
    72g
  • Fat
    39g
  • Protein
    30g
  • Sodium
    1541mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Peel and mince shallot. Mince garlic. Combine ricotta cheese, half the Parmesan (reserve remaining for garnish), ¼ tsp. salt, ¼ tsp. pepper, and 2 tsp. olive oil in a small mixing bowl.

  • 2

    Cook the Mushrooms

    Heat a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, mushrooms, and ¼ tsp. salt to hot pan and cook, stirring occasionally, until mushrooms begin to lose moisture and brown, 5-7 minutes. Add shallots and garlic and cook, stirring occasionally, until shallots turn golden brown, 3-4 minutes. Remove from burner and stir in half the truffle oil (reserve remaining to dress arugula). Taste, and season with salt and pepper if desired.

  • 3

    Par-Bake the Flatbreads

    Lightly coat both sides of flatbreads with cooking spray and place directly on oven rack until beginning to crisp, 3-4 minutes.

  • 4

    Bake the Flatbreads

    Place flatbreads on prepared baking sheet and top with ricotta mixture and mushrooms. Bake until edges are browned and crispy, 5-8 minutes. Let cool 2-3 minutes before cutting into wedges.

  • 5

    Dress the Arugula

    Combine arugula and remaining truffle oil (to taste) in a medium mixing bowl.

  • 6

    Plate the Dish

    Top flatbread with arugula and remaining Parmesan and serve immediately.

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