Dairy-Free Mushroom Flatbread
Elevate your appetizer game with this irresistible Dairy-Free Mushroom Flatbread, a plant-based delight packed with flavor and texture. Perfectly crisp flatbreads are layered with caramelized red onions, sautéed mixed mushrooms, and fragrant thyme for a savory foundation. A light drizzle of balsamic vinegar adds a hint of tangy sweetness, while a finishing touch of arugula tossed in lemon juice keeps the dish fresh and vibrant. Topped with a sprinkle of nutritional yeast, this wholesome recipe delivers a cheesy richness without dairy, making it ideal for vegan and lactose-sensitive diets. Ready in under 40 minutes, this crowd-pleasing recipe is perfect for weeknight dinners or impressing guests with its rustic charm.
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Recipe Information
Ingredients
- 2 pieces Flatbread
- 4 tablespoons Olive oil, divided
- 3 pieces Garlic cloves, minced
- 250 grams Mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 medium Red onion, thinly sliced
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Thyme leaves, fresh
- 1 cup Arugula
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
- 2 tablespoons Nutritional yeast
Instructions
Preheat your oven to 400°F (200°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they're browned and any liquid has evaporated.
In a separate skillet, heat another tablespoon of olive oil over medium heat. Add the sliced red onion and cook, stirring occasionally, for about 8 minutes, or until the onions are soft and caramelized.
Deglaze the onion skillet with balsamic vinegar and continue to cook for another minute. Remove from heat.
Place the flatbreads on a baking sheet. Brush the remaining tablespoon of olive oil over the tops of each flatbread.
Spread the caramelized onions evenly over the flatbreads, followed by the sautéed mushrooms.
Sprinkle with fresh thyme leaves, salt, and black pepper.
Bake in the preheated oven for 10-12 minutes, or until the flatbreads are crispy and golden brown.
While the flatbreads are baking, toss the arugula with lemon juice and a pinch of salt in a mixing bowl.
Remove the flatbreads from the oven and let them cool slightly. Top with the dressed arugula and sprinkle with nutritional yeast.
Slice the flatbreads into pieces and serve warm.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
