Ingredients
2 flatbreads or naan
1½ cups mushrooms, sliced (cremini, shiitake, or mix)
½ cup crumbled feta cheese
1 small shallot, thinly sliced
1 tbsp olive oil
1 tsp fresh thyme (or ½ tsp dried)
Salt & black pepper, to taste
Truffle oil, for drizzling
Optional: arugula or microgreens for garnish
Directions
Sauté mushrooms: In a skillet over medium heat, warm olive oil. Add mushrooms, shallots, thyme, salt, and pepper. Sauté for 6–8 minutes until tender and golden.
Prepare flatbreads: Preheat oven to 200°C (400°F). Place flatbreads on a baking sheet.
Assemble: Top each flatbread with the sautéed mushroom mixture and crumbled feta.
Bake: Bake for 8–10 minutes until edges are crisp and cheese is slightly golden.
Finish: Drizzle with truffle oil and top with fresh greens if using. Serve warm.
Nutrition (Per Flatbread – Serves 2)
Calories: 430
Protein: 12g
Carbohydrates: 32g
Sugars: 4g
Fat: 28g
Fiber: 3g