Mushroom melt flatbreads
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Gareth Morgans
Mushroom melt flatbreads
Flatbreads are great for a speedy shortcut dinner. We’ve topped ours with cheesy mixed mushrooms, spinach and thyme
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
444Kcal
Fat
22gr
Saturates
10gr
Carbs
34gr
Sugars
4gr
Fibre
7gr
Protein
24gr
Salt
1.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 1 small red onion, finely sliced
- 2 garlic cloves, sliced
- 1 tsp dried thyme
- 300g mixed mushrooms, roughly chopped
- 100g baby leaf spinach
- 40g lighter soft cheese
- 75g grated cheddar and mozzarella mix
- 2 Greek-style flatbreads
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Heat the oil in a large, lidded sauté pan. Cook the onion for 5 minutes over a medium-low heat, or until softened. Increase the heat and stir in the garlic, dried thyme, mixed mushrooms and seasoning. Cook for 3-4 minutes until the mushrooms are browned.
- Add the spinach, cover with a lid and allow to wilt. Uncover, stir and bubble off any excess liquid. Remove the pan from the heat and stir in the soft cheese, followed by the cheddar and mozzarella mix. Stir well to melt.
-
Place the flatbreads on a large baking tray and top with the cheesy mushroom mix. Bake for 6-8 minutes until the cheese is melted and golden.Good to knowDried herbs have a more intense flavour than fresh. They benefit from some cooking so are best added early on in a recipe. If you’d like to use fresh thyme in this recipe, add 1 tablespoon of picked leaves at the end of cooking.
