Elegant taste, no stress to make.
Baby Portobello mushrooms are quick-sautéed in butter and fresh garlic with sliced blush-hued shallot until just tender, then laid on the flatbread with shredded Gruyere cheese (so earthy and nutty) and fresh thyme. Can you believe how easy it is? It doesn't taste that way....imagine you're sitting at a tiny outdoor Parisian bistro that serves gourmet pizza with glasses of wine--now you're getting it.
Make your own flatbread or buy some frozen that are ready to heat. If you make your own, precook it in a hot oven until just browning before starting the recipe below. (I love the frozen naan at Trader Joe's it takes just 4 minutes to cook). You might even prefer to grab a thin premade pizza crust--you do you for low-stress satisfaction.
"If you can't find shredded Gruyere, use Swiss. Double or triple the recipe below to make multiple flatbreads."
Notes: Butter is unsalted.
MUSHROOM SHALLOT FLATBREAD W/ GRUYERE & THYME
Ingredients: 3-4 baby Portobello mushrooms sliced, 1 tsp. minced garlic, 1 tbsp. butter, one sliced shallot, a pinch of salt, a pinch of pepper, 1/3 cup shredded Gruyere cheese, fresh thyme, 1 tbsp. shaved Parmesan, 7-inch prepared flatbread.
1. Preheat the oven to 400*.
2. Heat the butter in a nonstick skillet pan over medium-high heat until melted. Add the mushrooms, shallot, garlic, salt, and pepper. Cook for 5 minutes. Remove from heat.
3. Sprinkle Gruyere cheese on the bottom of the flatbread, and follow with the mushroom mixture. Finish with some shaved parm and fresh torn thyme sprigs.
4. Pop in the oven and cook until cheese is melted and flatbread is warm and golden.