Name: Portobello Mushroom, Asparagus & Ricotta Flatbread with Balsamic Glaze
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 6 flatbreads or naan; 1 small pkg fresh basil; 3 cloves garlic; 6 caps portobello mushrooms; 1 ½ (425 g) pkgs ricotta cheese; balsamic vinegar; black pepper; extra virgin olive oil; Italian seasoning; salt

Portobello Mushroom, Asparagus & Ricotta Flatbread with Balsamic GlazePortobello Mushroom, Asparagus & Ricotta Flatbread with Balsamic Glaze — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 small bunches asparagus

6 flatbreads or naan

1 small pkg fresh basil

3 cloves garlic

6 caps portobello mushrooms

1 ½ (425 g) pkgs ricotta cheese

balsamic vinegar

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Divide flatbreads between two large baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until flatbreads are slightly crispy, 8-10 minutes. Remove from oven and set aside.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic; place in a large bowl.

Remove mushroom stems, then slice caps into thin strips. Add to the bowl with the garlic.

Snap (or cut) off woody ends of the asparagus; cut spears crosswise into 1-inch pieces. Add to the bowl.

Add oil and spices to the bowl; toss to coat.

Using tongs, transfer the crisp flatbreads to a plate, stacking them one on top of another. Set aside. (Reserve baking sheets for the next step.)

Line the reserved baking sheets with aluminum foil. Divide seasoned veggies between the baking sheets, spreading them out in an even layer. Place veggies in the oven and bake, stirring halfway through until veggies are tender, about 15 minutes. (Reserve bowl for later use.)

While the veggies are baking, place vinegar in a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer until reduced by half, 5-6 minutes. Remove from heat and set aside.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place half of the basil in a medium bowl. (Reserve remaining basil for serving.)

Add ricotta, salt, and pepper to the bowl with the basil; stir to combine.

When the veggies are done, return them to the reserved bowl.

Remove aluminum foil from the baking sheets and discard. Return flatbreads to the baking sheets, arranging them in a single layer. Spread ricotta over each flatbread and top with the roasted veggies. Return to the oven and bake until warmed through, 5-6 minutes. Remove from oven.

To serve, slice flatbreads and divide between plates. Drizzle with balsamic glaze, top with reserved basil, and enjoy!

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