Truffle Mushroom Flatbreads with Arugula Salad

These crispy flatbreads are topped with tender sautéed cremini mushrooms and shallots, melted Italian cheese and a finishing drizzle of truffle oil for an irresistible umami flavor. The earthy richness is perfectly balanced by a bright, lemony arugula salad on the side.

Ready in about 30 minutes, this vegetarian dish is ideal for a weeknight dinner or a casual gathering. The combination of crispy crust, savory mushrooms and aromatic truffle oil feels special yet is simple to prepare.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView 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 pack Lemon JuiceView 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 and adjust a rack to the upper position. For extra crispy crust, place a baking sheet in the oven while it heats, then lightly oil it before adding the flatbreads.
2. Halve and peel the shallot, then slice lengthwise into thin strips. Trim the cremini mushrooms and cut into ¼-inch-thick slices.
3. 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 browned, about 10 minutes. Season with salt and pepper.
4. Place the flatbreads on the oiled baking sheet. Sprinkle evenly with the Italian cheese blend and the remaining Italian seasoning. Spread the mushroom mixture evenly over the top. Season with salt and pepper.
5. 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.
6. In a medium bowl, toss the arugula with a drizzle of olive oil and a dash of lemon juice. Season with salt and pepper.
7. Cut the flatbreads into slices and serve with the arugula salad on the side. Optionally, spread a little 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 wild mushrooms for a different flavor.

What can I use instead of truffle oil?

If you don’t have truffle oil, you can omit it or substitute with a drizzle of high-quality olive oil and a sprinkle of garlic powder for extra flavor.

Can I make this recipe ahead of time?

The flatbreads are best enjoyed fresh out of the oven. However, you can prepare the mushroom topping in advance and reheat it before assembling and baking.