Mushroom Ricotta Flatbread

This hands down has to be just one of our favourite recipes of the summer months! The mixture of mushroom and ricotta will make for these a dreamy explosion of flavours that will be sure to switch your friends and family into mushroom lovers. We really like mushrooms for the reason that they are so versatile in recipes and taste tasty but they are also incredibly nutrient-dense and are in particular wealthy in B vitamins. If you usually are not the greatest lover of mushrooms, then we urge you to check out out this recipe!

Elements:

• 3 tbsp olive oil

• ½ smaller yellow onion, sliced

• 4 cloves garlic, minced

• 8 oz mushrooms, sliced

• Salt + pepper to flavor

• 1 flatbread

• ½ cup ricotta

• ¼ cup parmesan, grated

• ⅛ cup environmentally friendly onion, sliced

• Significant handful of arugula

• Drizzle of balsamic glaze

Technique:

1. Preheat the oven to 450F. Spot flatbread on a baking tray and brush the flatbread with 1 tbsp olive oil.

2. In a big pan, heat 2 tbsp of olive oil over medium-higher warmth. Add the onion and garlic and saute for 2 minutes, right up until the onion starts to soften. Year with salt + pepper.

3. Increase the mushrooms and saute for 7-10 minutes, until eventually the mushrooms have browned.

4. When the mushrooms are cooking, prepare dinner the flatbread in the oven for 3-5 minutes, right up until crisp.

5. Clear away the flatbread from the oven and unfold the cooked mushrooms, garlic and onion evenly around it. Insert dollops of the ricotta cheese to the flatbread and sprinkle with parmesan. Cook dinner the flatbread in the oven for 3-5 minutes.

6. Leading with green onion, arugula and balsamic glaze.

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