Truffled Mushroom Flatbreads with Arugula Salad

These truffled mushroom flatbreads are a quick and indulgent dinner that feels special any night of the week. Sautéed cremini mushrooms and shallots are piled onto crispy flatbreads with melted Italian cheese, then finished with a drizzle of truffle oil for an irresistible umami boost.

A bright and simple arugula salad with lemon and olive oil balances the richness, making this a complete meal that comes together in under 30 minutes. Perfect for a weeknight treat or casual entertaining.

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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

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the upper position. If you have a baking sheet, place it in the oven while it preheats (lightly oil it first for extra-crispy crust).
2. Halve and peel the shallot, then slice lengthwise into thin strips. Trim the cremini mushrooms and cut into 1/4-inch-thick slices. Cut the lemon into wedges.
3. Heat a generous 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 a lightly oiled baking sheet (or remove the preheated sheet from the oven and place flatbreads on it). Sprinkle evenly with the Italian cheese blend and the remaining Italian seasoning. Spread the mushroom mixture evenly over the top. Season with a little 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 if desired.
6. 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.
7. Cut the flatbreads into slices. Serve with the arugula salad on the side. For extra flavor, you can pile some 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. Adjust cooking time as needed.

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 good quality olive oil and a sprinkle of truffle salt for a similar flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free flatbreads or a gluten-free pizza crust. Check that your Italian cheese blend is also gluten-free.