Name: Portobello Mushroom Flatbread with Sun-Dried Tomato Pesto & Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 90 ml balsamic vinaigrette; 6 flatbreads or naan; 1 ½ small pkgs grape tomatoes; 6 caps portobello mushrooms; 1 ½ cups shredded cheese, Italian blend; 1 cup sun-dried tomato pesto; black pepper; Italian seasoning; salt

Portobello Mushroom Flatbread with Sun-Dried Tomato Pesto & SaladPortobello Mushroom Flatbread with Sun-Dried Tomato Pesto & Salad — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

90 ml balsamic vinaigrette

6 flatbreads or naan

1 ½ small pkgs grape tomatoes

6 caps portobello mushrooms

1 ½ cups shredded cheese, Italian blend

1 cup sun-dried tomato pesto

black pepper

Italian seasoning

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Remove mushroom stems, cut caps into ¼-inch thick slices, and transfer to a large baking sheet pan. Drizzle with vinaigrette, season with salt and pepper, then toss to coat; spread out in an even layer.

Place mushrooms in the oven (it doesn't have to be fully heated) and bake until golden brown and tender, 10-12 minutes. Remove from oven.

Meanwhile, divide flatbreads between two additional large baking sheets. Add to the oven and bake, flipping halfway through, until slightly crispy, 8-10 minutes. Remove from oven.

When the mushrooms are done, assemble the flatbreads. Spread a thin layer of pesto over each flatbread, then top with cheese, mushrooms, and Italian seasoning.

Return flatbreads to the oven and bake until warmed through and cheese is melted, 4-5 minutes. Remove from oven.

Meanwhile, halve tomatoes. Place in a large bowl along with spinach and vinaigrette; toss to combine the salad.

Slice flatbreads and divide between plates. Serve with salad on the side and enjoy!

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