This Brown Beech Mushroom Flatbread makes a wonderful appetizer as it comes together in less than 15 minutes. Or you can double the recipe and serve it for dinner with a nice salad. I love using Naan flatbread because of its soft airy interior and crunchy crust once it comes out of the oven. If you can’t find naan flatbread, you may use pita bread, prepared pizza crust or even regular tortillas. The sauce base is a flavorful basil pesto, and you can find prepared pesto in jars right next to spaghetti sauce at the grocery store. (Serves 2)
1 teaspoon olive oil
1 package Hokto Brown Beech Mushrooms
1/2 small onion, very thinly sliced
1 large piece naan flatbread, about 8×14 inches
2 tablespoons prepared basil pesto sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
3 to 4 fresh basil leaves, chiffonade
1. Preheat oven to 400F degrees.
2. Heat a skillet over medium high heat, when hot, add the olive oil. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.
3. On the flatbread, spread the basil pesto, avoiding the outer one inch edge. Top the flat bread with the mozzarella cheese. Add the mushroom and onion mixture; and top with the parmesan cheese.
4. Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the fresh basil.