15 Minute Japanese Mushroom Flatbread
Immerse your taste buds in a symphony of flavors with this delectable Asian Mushroom Flatbread. Earthy Japanese Brown Beech Mushrooms and thinly sliced onions dance on a canvas of naan, harmonizing with the vibrant basil pesto and creamy cheeses. Baked to perfection, this culinary melody is then crowned with fresh basil, creating a dish that is not only visually captivating but also a symphony of taste.
— 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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