Mushroom Piadini
Elevate your lunch or dinner game with this irresistible Mushroom Piadini recipe—an Italian-inspired flatbread sandwich bursting with flavor. Featuring a homemade, pillowy-soft piadini dough that’s quick and easy to prepare, these golden-browned rounds are filled with a rich medley of sautéed cremini mushrooms infused with garlic and fresh thyme. A creamy layer of ricotta cheese, melted mozzarella, and peppery arugula complement the earthy mushrooms perfectly, creating a harmonious balance of textures and tastes. Ready in just 35 minutes, this handheld delight is ideal for a simple yet sophisticated meal. Perfectly customizable and beautifully rustic, this recipe is sure to impress as either an indulgent lunch or a casual dinner option.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 0.75 cups Whole milk
- 8 ounces Cremini mushrooms, sliced
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoons Black pepper
- 1 cup Arugula
- 0.5 cups Ricotta cheese
- 0.5 cups Shredded mozzarella
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and 1 teaspoon of salt.
Add 2 tablespoons of olive oil and the milk to the dry ingredients. Mix until a soft dough forms.
Transfer the dough to a floured surface and knead for 2-3 minutes until smooth. Cover the dough and let it rest while you prepare the filling.
In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-7 minutes until they release their moisture and become golden brown.
Stir in the thyme, 0.5 teaspoons salt, and black pepper. Remove the mushroom mixture from the skillet and set aside.
Divide the dough into 4 equal portions. Roll each portion into a thin circle, about 8 inches in diameter, on a floured surface.
Heat a dry skillet or griddle over medium-high heat. Cook each piadini round for 2 minutes on each side until lightly golden and puffed.
To assemble, spread a thin layer of ricotta cheese on one half of each piadini. Top with the sautéed mushrooms, shredded mozzarella, and a handful of fresh arugula.
Fold the piadini in half to enclose the filling. Serve warm and enjoy!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 5079 mg | 221% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1164 mg | 90% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1526 mg | 32% | |
*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.
