Brown Beech Mushroom Flatbread

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 11/6/2020
Serves: 2 Save

Ingredients (8)

  • 1 tsp Olive Oil
  • 1 Hokto Brown Beech Mushroom Pkg
  • ½ Onion
  • 1 Indian Flatbread (Naan)
  • 2 T Basil Pesto
  • ½ cup Shredded Mozzarella Cheese
  • 1 T Grated Parmesan Cheese
  • 4 Basil Leaves

Directions

  1. Preheat oven to 400F degrees.
  2. Heat a skillet over medium high heat, when hot, add the olive oil. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.
  3. On the flatbread, spread the basil pesto, avoiding the outer one inch edge. Top the flat bread with the mozzarella cheese. Add the mushroom and onion mixture; and top with the parmesan cheese.
  4. Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the fresh basil.
Recipe by Steamy Kitchen

Old Fashioned

The Bar

Elevate your evening with the classic refined taste of an Old-fashioned cocktail that combines the rich warmth of bourbon, a touch of sweetness, and a hint of aromatic bitters.

Ingredients (4)

  • 2 oz. Bulleit Bourbon
  • 0.34 oz. Demerara Syrup
  • 3 dashes of Angostura Bitter
  • Ice
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