Truffle Mushroom Flatbread with Shallot and Arugula Salad

Elevate your dinner game with this decadent flatbread that combines earthy cremini mushrooms, sweet shallots and a blend of Italian cheeses, all finished with a luxurious drizzle of truffle oil. The intoxicating aroma of truffle adds an umami richness that transforms simple ingredients into something truly special.

Paired with a bright and peppery arugula salad dressed with fresh lemon juice, this dish strikes a perfect balance between indulgent and fresh. Ready in under 30 minutes, it’s an ideal weeknight treat or a showstopper for guests.

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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

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Truffle OilView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the upper position. If you have a baking sheet, place it in the oven while it heats for an extra-crispy crust (lightly oil it first). Wash and dry all produce. Halve and peel the shallot, then slice lengthwise into thin strands. Trim the mushrooms and cut into ¼-inch-thick slices. Cut the lemon into wedges.
2. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the mushrooms, shallot and half the Italian seasoning. Cook, tossing occasionally, until softened and lightly browned, about 10 minutes. Season with salt and pepper.
3. Place the flatbreads on a lightly oiled baking sheet (or remove the preheated sheet and place flatbreads on it). Sprinkle evenly with the Italian cheese blend and remaining Italian seasoning. Spread the mushroom mixture evenly over the top. Season with salt and pepper.
4. Bake until the cheese is melted and the crust is golden brown, about 7 minutes. Remove from the oven and drizzle with truffle oil to taste-start with a few drops and add more as desired; you may not use all the oil.
5. In a medium bowl, toss the arugula with a drizzle of olive oil and a squeeze or two of lemon juice. Season with salt and pepper.
6. Cut the flatbreads into slices and serve with the arugula salad on the side. For extra flavor, you can spread a bit of the salad on top of the flatbreads.

Recipe Tips

FAQ

Can I use a different type of mushroom?

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

What can I use instead of truffle oil?

If you don’t have truffle oil, you can omit it or substitute with a high-quality extra virgin olive oil for a different but still delicious flavor.

Can I make this flatbread ahead of time?

The flatbreads are best enjoyed fresh out of the oven. However, you can prep the mushroom mixture and salad in advance, then assemble and bake just before serving.