Truffle Mushroom Flatbread with Arugula Salad

Indulge in a gourmet flatbread experience with earthy cremini mushrooms, sweet shallots and a luxurious drizzle of truffle oil. The combination of melted Italian cheese and crispy crust creates a satisfying base, while a bright lemony arugula salad adds a fresh contrast.

This recipe is perfect for a quick weeknight dinner or a special lunch. The truffle oil elevates the dish with its rich umami aroma, making every bite feel decadent. Serve the salad on the side or pile it on top for extra freshness.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with aluminum foil (use 2 sheets for 4 servings). Wash and dry all produce. Thinly slice the mushrooms. Halve, peel and thinly slice the shallot. Cut the lemon into wedges.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms, shallot and half the Italian seasoning. Cook, stirring occasionally, until browned and softened, about 10 minutes. Season with salt and pepper.
3. Remove the preheated baking sheet from the oven and place the flatbreads on it. (For 4 servings, divide between both sheets.) Sprinkle the cheese evenly over the flatbreads, then top with the remaining Italian seasoning and the mushroom mixture. Season with salt and pepper.
4. Bake the flatbreads until the cheese is melted and the crust is golden, 7-9 minutes. (For 4 servings, swap rack positions halfway through baking.) Remove from the oven and drizzle with truffle oil to taste. Start with a few drops and add more as desired.
5. In a medium bowl, toss the arugula with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.
6. Cut the flatbreads into slices. Serve with the salad on the side or top the flatbreads with the salad if preferred.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute cremini mushrooms with white button, shiitake or a mix of wild mushrooms.

What can I use instead of truffle oil?

If you don’t have truffle oil, you can omit it or use a drizzle of extra virgin olive oil with a pinch of garlic powder for flavor.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts instead of regular ones.