Low Sodium Mushroom Flatbread

Savor the earthy elegance of this Low Sodium Mushroom Flatbread—an irresistible fusion of wholesome ingredients and bold flavors designed for heart-healthy dining. Featuring a trio of perfectly sautéed cremini, shiitake, and button mushrooms, this recipe delivers depth and richness without relying on added salt. Nestled atop crispy whole wheat flatbreads and melty, low-sodium mozzarella, the garlicky mushroom mixture is enhanced with fresh thyme, zesty lemon, and a touch of black pepper for a robust flavor profile. Finished with a bright and peppery arugula salad tossed in fresh lemon juice, this quick and easy flatbread recipe is perfect as a light meal, a shareable appetizer, or a gourmet snack. Ready in just 35 minutes, this low-sodium flatbread is proof that healthier eating can be utterly delicious.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 Whole wheat flatbreads
• 2 tablespoons Olive oil
• 1 cup Low-sodium mozzarella cheese, shredded
• 1 cup Cremini mushrooms, sliced
• 1 cup Shiitake mushrooms, sliced
• 1 cup Button mushrooms, sliced
• 2 cloves Garlic, minced
• 1 tablespoon Fresh thyme leaves
• 0.5 teaspoon Black pepper
• 1 teaspoon Lemon zest
• 1 cup Arugula, for serving
• 2 teaspoons Fresh lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Place the flatbreads on a large baking sheet lined with parchment paper and brush each with 1 tablespoon of olive oil.

Step 3

Sprinkle the low-sodium mozzarella cheese evenly over each flatbread.

Step 4

In a large skillet over medium heat, add the remaining olive oil. Once hot, add the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the cremini, shiitake, and button mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are tender and any liquid has evaporated.

Step 6

Stir in the fresh thyme leaves, black pepper, and lemon zest. Remove the skillet from heat.

Step 7

Distribute the mushroom mixture evenly over the cheese-topped flatbreads.

Step 8

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

Step 9

Remove the flatbreads from the oven and let them cool slightly. Toss the arugula with fresh lemon juice and arrange it over the top of the flatbreads just before serving.

Step 10

Cut the flatbreads into slices and serve warm.

Nutrition Facts

Serving size	(765.6g)

Amount per serving	% Daily Value*
Calories	1003.5

Total Fat 58.0g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 80mg	0%
Sodium 744.1mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 17.7g	0%
Total Sugars 13.3g
Protein 52.4g	0%

Vitamin D 64IU	0%
Calcium 920.0mg	0%
Iron 6.8mg	0%
Potassium 1933.4mg	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: 48.2%

Protein: 19.3%

Carbs: 32.5%