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
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.
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
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
Dress the Arugula
Combine arugula and remaining truffle oil (to taste) in a medium mixing bowl.
Plate the Dish
Top flatbread with arugula and remaining Parmesan and serve immediately.
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