Low Sodium Mushroom Flatbread
Savor the earthy, umami-rich flavors of this Low Sodium Mushroom Flatbread, a wholesome and heart-healthy twist on a classic favorite. Piled high with a medley of sautéed cremini, shiitake, and button mushrooms, this recipe highlights their natural richness, complemented by a zing of fresh lemon zest, aromatic garlic, and thyme. Nestled on a crispy whole wheat flatbread and topped with melty low-sodium mozzarella, every bite strikes the perfect balance of flavor and nutrition. Fresh arugula tossed in a touch of lemon juice adds a bright, peppery finish that elevates this quick and easy 35-minute meal. Ideal for a healthier weeknight dinner or an impressive appetizer, this low-sodium recipe is proof that you don’t need extra salt to enjoy bold, delicious flavors.
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Recipe Information
Ingredients
- 2 Whole wheat flatbreads
- 2 tablespoons Olive oil
- 1 cup Low-sodium mozzarella cheese, shredded
- 1 cup Cremini mushrooms, sliced
- 1 cup Shiitake mushrooms, sliced
- 1 cup Button mushrooms, sliced
- 2 cloves Garlic, minced
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 1 cup Arugula, for serving
- 2 teaspoons Fresh lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Place the flatbreads on a large baking sheet lined with parchment paper and brush each with 1 tablespoon of olive oil.
Sprinkle the low-sodium mozzarella cheese evenly over each flatbread.
In a large skillet over medium heat, add the remaining olive oil. Once hot, add the minced garlic and cook for 1 minute until fragrant.
Add the cremini, shiitake, and button mushrooms to the skillet. Sauté for 5-7 minutes until the mushrooms are tender and any liquid has evaporated.
Stir in the fresh thyme leaves, black pepper, and lemon zest. Remove the skillet from heat.
Distribute the mushroom mixture evenly over the cheese-topped flatbreads.
Bake in the preheated oven for 10-12 minutes, or until the flatbreads are golden and crispy and the cheese is melted.
Remove the flatbreads from the oven and let them cool slightly. Toss the arugula with fresh lemon juice and arrange it over the top of the flatbreads just before serving.
Cut the flatbreads into slices and serve warm.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 13.3 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 920 mg | 71% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1933 mg | 41% | |
*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.
