MARSALA MUSHROOM AND GOAT CHEESE FLATBREAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
- Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
- Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.
MUSHROOM AND SPINACH FLATBREAD
Let's talk basic pizza and flatbread ingredients for a moment, shall we? Now, I'm not talking about fancy ingredients, like figs and goat cheese and speck. While those ingredients are fab, they're still considered fancy, far from basic. Maybe you prefer the basic ingredients, in which case, stop reading and just make the flatbread pizza recipe below. But if you're used to the fancy stuff, you need to find your peace with the traditional pizza, somehow. Maybe you're out of town. Perhaps you're staying late at work and need to order dinner for the office. Maybe you have to feed a slew of hungry people you don't know very well. At some point you're going to be standing at that regular old pizza counter faced with a long list of everyday ingredients, your head spinning, and you'll be disappointed because the most exotic topping they offer is ham. Ham! We are so used to the crazy stuff at home, and now we have ham as a choice? The art of ordering a decent pizza from a traditional pizza place could be considered a life skill, even one of the first skills a college kid learns on their own. My advice in these situations is to keep it simple, as the Neapolitans do, sticking to two or three ingredients, max. Everyone has their favorite pair of toppings, and that's all you need to make it delicious. My favorite? Mushroom and spinach, the best everyday pizza there is, in my humble opinion. This flatbread brings it back to square one with a mushroom and spinach pizza that shines with a little balsamic vinegar and garlic sautéed mushrooms that are tender and crispy at the same time. There will always be room in my little flatbread heart for this basic yet wonderful pizza. Let the others eat the figs! -Amy at Flatout
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven. In a pan, heat olive oil, then add the sliced mushrooms and sauté until mushrooms are golden and toasty brown. Then add the garlic and the spinach, and stir gently until spinach is wilted. Add the vinegar and continue to cook until vinegar is reduced. Season with salt and pepper. Remove from heat and set aside. Spread the pizza sauce on the flatbread, then arrange mushroom and spinach mixture onto the flatbread evenly and top with cheese. Bake for four minutes or until cheese is melted. Remove from the oven and cut into slices.
SPINACH AND CHEESE FLATBREAD
Provided by Food Network Kitchen
Time 2h45m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.
- Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes.
- Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.
- Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.
MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE
Categories Cheese Mushroom Vegetable Sauté Vegetarian Goat Cheese Spinach Bell Pepper Healthy Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.
- Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.
MUSHROOM, SPINACH AND GOAT CHEESE FLATBREAD
Make and share this Mushroom, Spinach and Goat Cheese Flatbread recipe from Food.com.
Provided by ChezGrodenMcSandwich
Categories < 60 Mins
Time 32m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sautee the shallot, garlic, and mushrooms over medium heat in pan for about 5 minutes, or until mushrooms are golden but not fully brown. Remove from heat.
- Preheat oven to 400 degrees.
- Lightly brush pizza crust with olive oil, then top with minced garlic. Top with spinach and crumbled goat cheese.
- Spread cooked mushroom mixture on top of spinach and cheese evenly.
- Top with golden raisins, balsamic, salt and pepper, and red pepper flakes to taste.
- Place flatbread onto middle oven rack. Bake for approx 10-12 minutes.
- Remove from oven, slice, and top with extra balsamic.
Nutrition Facts : Calories 291.6, Fat 15.7, SaturatedFat 10.4, Cholesterol 39.3, Sodium 285.8, Carbohydrate 22.9, Fiber 3.1, Sugar 14.4, Protein 19.1
GOAT CHEESE AND SPINACH STUFFED MUSHROOMS
I take stuffed mushrooms to new heights by using a flavorful filling of walnuts, spinach and goat cheese. They're not only tasty but pretty as well.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms; place mushroom caps in a large bowl. Add oil and toss to coat. Finely chop stems., In a large skillet, saute the chopped mushrooms, walnuts and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Stuff into mushroom caps., Place on greased baking sheets. Bake at 375° for 12-14 minutes or until mushrooms are tender.
Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPINACH MUSHROOM FLATBREAD RECIPE BY TASTY
Here's what you need: nonstick cooking spray, refrigerated pizza dough, olive oil, mushroom, kosher salt, Frank's Red Hot® Sauce, garlic alfredo sauce, shredded mozzarella cheese, shredded parmesan cheese, spinach, garlic, grated parmesan cheese, freshly ground pepper
Provided by Frank's RedHot
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
- Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
- Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3-5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank's RedHot®, and toss to coat.
- Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank's RedHot® mushrooms.
- Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
- Drizzle the remaining tablespoon Frank's RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, Sugar 3 grams
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