Garlic and Herb Mushroom Flatbread with Spinach
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.
Servings 1
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.