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

Bees Knees

The Bar

Ingredients (4)

  • 1.5 oz. Aviation American Gin
  • 0.75 oz. Lemon Juice
  • 0.75 oz. Honey Syrup
  • Lemon Twist Garnish
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