Truffle Mushroom Flatbreads with Arugula Salad

These truffle mushroom flatbreads are a quick and elegant meal that feels special enough for a dinner party yet simple enough for a weeknight. The earthy cremini mushrooms are sautéed with shallot and Italian seasoning, then piled onto crispy flatbreads with a generous layer of Italian cheese blend. A final drizzle of truffle oil adds an irresistible umami richness.

On the side, a bright arugula salad with fresh lemon juice cuts through the richness, making every bite balanced and refreshing. This vegetarian dish is ready in just 35 minutes and requires minimal cleanup.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Place the flatbreads directly on the oven rack and bake for 5 minutes or until lightly crisped. Remove and set aside.
2. While the flatbreads bake, thinly slice the cremini mushrooms and finely dice the shallot.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring, for 1 minute until softened. Add the mushrooms and Italian seasoning and cook for 5-7 minutes, until the mushrooms are golden and tender. Season with salt and pepper to taste.
4. Spread the mushroom mixture evenly over the pre-baked flatbreads. Sprinkle the Italian cheese blend over the top.
5. Return the flatbreads to the oven and bake for 8-10 minutes, until the cheese is melted and bubbly.
6. While the flatbreads bake, prepare the salad. In a large bowl, combine the arugula with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Toss to coat.
7. Remove the flatbreads from the oven and drizzle with truffle oil. Slice each flatbread in half. Serve the flatbreads with the lemon arugula salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Italian cheese blend with mozzarella, provolone or a mix of Parmesan and mozzarella.

Can I make this recipe vegan?

To make it vegan, use a dairy-free cheese alternative and ensure your flatbreads are vegan-friendly. The truffle oil is already plant-based.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.