15 Minute Japanese Mushroom Flatbread
This rustic flatbread recipe combines earthy Japanese Brown Beech Mushrooms with the delicate sweetness of thinly sliced onions, all balanced with the aromatic flavors of basil pesto. The crispy naan flatbread serves as a perfect canvas for the melty mozzarella and grated parmesan, creating a satisfying blend of textures and savory goodness. A sprinkle of fresh basil leaves adds a final touch of brightness to this delightful dish.
— Constant Cookbook
Ingredients
- 1 teaspoon olive oil
- 2 cups Japanese Brown Beech Mushrooms (or other Asian mushrooms like fresh shiitake)
- 1/2 small onion, very thinly sliced
- 1 large piece naan flatbread, about 8x14 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
Instructions
- Preheat oven to 400F degrees.
- 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.
- 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.
- Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the fresh basil.
Cook Time
0M
Prep Time
PT0M
Yield
4
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