Dairy-Free Mushroom Flatbread

Elevate your weeknight dinner game with this Dairy-Free Mushroom Flatbread recipe, a savory and satisfying dish that's perfect for both plant-based eaters and mushroom lovers. This recipe showcases a medley of earthy mushrooms, such as cremini, shiitake, and oyster, sautéed to golden perfection and paired with sweet, caramelized red onions deglazed with balsamic vinegar for a rich, complex flavor. Fresh thyme and nutritional yeast add herbaceous and cheesy undertones without any dairy, while a crisp arugula salad lightly tossed in lemon juice crowns the flatbreads for a refreshing finish. With just 15 minutes of prep and a quick bake, this flatbread is a mouthwatering, easy-to-make meal that’s perfect for sharing or serving as an appetizer.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Flatbread
• 4 tablespoons Olive oil, divided
• 3 pieces Garlic cloves, minced
• 250 grams Mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 medium Red onion, thinly sliced
• 1 tablespoon Balsamic vinegar
• 1 tablespoon Thyme leaves, fresh
• 1 cup Arugula
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Lemon juice
• 2 tablespoons Nutritional yeast

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they're browned and any liquid has evaporated.

Step 4

In a separate skillet, heat another tablespoon of olive oil over medium heat. Add the sliced red onion and cook, stirring occasionally, for about 8 minutes, or until the onions are soft and caramelized.

Step 5

Deglaze the onion skillet with balsamic vinegar and continue to cook for another minute. Remove from heat.

Step 6

Place the flatbreads on a baking sheet. Brush the remaining tablespoon of olive oil over the tops of each flatbread.

Step 7

Spread the caramelized onions evenly over the flatbreads, followed by the sautéed mushrooms.

Step 8

Sprinkle with fresh thyme leaves, salt, and black pepper.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the flatbreads are crispy and golden brown.

Step 10

While the flatbreads are baking, toss the arugula with lemon juice and a pinch of salt in a mixing bowl.

Step 11

Remove the flatbreads from the oven and let them cool slightly. Top with the dressed arugula and sprinkle with nutritional yeast.

Step 12

Slice the flatbreads into pieces and serve warm.

Nutrition Facts

Serving size	(649.2g)

Amount per serving	% Daily Value*
Calories	1120.7

Total Fat 57.1g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2131.1mg	0%
Total Carbohydrate 124.8g	0%
Dietary Fiber 11.1g	0%
Total Sugars 12.6g
Protein 30.3g	0%

Vitamin D 17.5IU	0%
Calcium 242.5mg	0%
Iron 8.1mg	0%
Potassium 1527.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 10.7%

Carbs: 44.0%