This Garlic and Herb Mushroom Flatbread with Spinach is made easily with store bought flatbread. It's topped with a medley of fresh and flavorful ingredients like garlic and herb cheese spread, onions, mushrooms, spinach, thyme, and a delightful touch of lemon zest.
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There's something about inching closer and closer to the spring that makes it that much easier to eat lighter, meat-free meals. Don't get me wrong - I can go meatless during the winter. It's just usually in the form of a big bowl of veggie ramen noodles or some other dish that's heavy on the noodles or pasta. Not that I forego the carbs in the spring. No way! I just usually switch it up a bit.
So instead of hearty bowls of pasta or noodles, I might have a quick sandwich or wrap instead. Or instead of a sandwich, I might make a toasty flatbread topped with a flavorful cheese spread and a medley of veggies. My current favorite combo - spinach, onion, and mushrooms sprinkled with fresh herbs and a touch of lemon zest on top.
What I really love about this flatbread is the combination of flavors. They're simple, but perfect for ushering in the spring season. The mushrooms have a meaty texture and savory, umami flavor, while the cheesy garlic and herb spread and spinach add an earthy freshness.
Instead of an extra sprinkle of cheese on top - like I usually opt for - I've been sprinkling fresh herbs (like thyme, oregano, or rosemary) and lemon zest on top. The lemon adds a touch of brightness to the dish that really pulls the whole "spring feel" of this flatbread together.
Garlic and Herb Mushroom Flatbread with Spinach
Before we dive into this recipe, let's talk about the flatbread itself. You could make your own pizza style dough and bake, or grill, your flatbread. But I like to keep it simple and make things easier on myself - especially when I want a quick lunch - so I use a naan style flatbread. Then, I add my toppings and bake until crispy.
To start this flatbread recipe, we need to preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Then, place a store bought flatbread on top.
We're going to prebake the flatbread to make sure it gets nice and crispy while making this recipe. So we're going to brush it lightly with olive oil and bake it for 5 minutes. Then, remove it from the oven and keep warm.
We need to prepare the spinach and mushroom topping. So we'll add olive oil to a skillet and heat it over medium heat. Then, add the mushrooms and cook until they soften.
Add the garlic, onion, spinach, and thyme (or other fresh herbs) to the skillet, cooking for about 2-3 minutes, until the garlic is fragrant, the spinach wilts, and the onions just start to soften.
Now, we can top the flatbread. Spread the garlic and herb cheese spread on top (I use Rondelé® Garlic & Herbs). Then, spoon the spinach and mushroom mixture on top.
Bake the flatbread for 10-12 minutes, or until the edges of the flatbread are golden brown. Allow the flatbread to cool slightly. Then, top with fresh thyme and lemon zest. Slice and serve warm.
Garlic and Herb Mushroom Flatbread with Spinach
Equipment
- 1 large baking sheet
Ingredients
- 1 store bought naan or flatbread
- 2 tbsps. olive oil
- 1 cup sliced mushrooms like button or baby bella
- 2 cloves garlic minced
- 1/4 cup red onion sliced
- 2 cups baby spinach
- 1 tsp. fresh thyme leaves
- 3-4 tbsps. garlic and herb cheese spread like Rondelé® Garlic & Herbs
- 1/2 tbsp. lemon zest
- Extra fresh thyme leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Place flatbread on top.
- Brush flatbread with 1 tbsp. olive oil and bake 5 minutes. Keep warm.
- Heat 1 tbsp. olive oil in skillet and heat over medium heat. Add mushrooms and cook 5-10 minutes, or until softened.
- Add garlic, onion, spinach, and thyme. Season with salt and pepper. Cook 2-3 minutes, or until garlic is fragrant and spinach and onions start to wilt and soften.
- Spread garlic and herb cheese spread on top of flatbread. Then, spoon mushroom and spinach mixture on top.
- Bake flatbread 10-12 minutes, or until edges are golden brown.
- Allow flatbread to cool slightly. Then, top with fresh thyme leaves and lemon zest.
- Slice and serve warm.
If you're looking for a light lunch or dinner, this garlic and herb mushroom flatbread is incredibly satisfying and full of seasonal flavors. Enjoy this flatbread on its own or paired with a side salad, roasted vegetables, or a nice bowl of soup.
Did you make this Garlic and Herb Mushroom Flatbread with Spinach recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
