Mushroom And Goat Cheese Flatbread Recipe With Arugula And Balsamic Glaze

Preheat oven to 450°F. In a large skillet heat butter over medium-high until it starts to brown and smells nutty, 4 minutes. Add mushrooms and garlic. Cook and stir until tender and browned and liquid has evaporated, 6 to 8 minutes. On a lightly floured surface, roll dough into a 12×10-inch rectangle. Directions. Preheat the oven to 400 degrees F. In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes.

2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Set aside. For flatbreads. 1. Preheat oven to 400 degrees F. 2. In a large skillet, add butter to skillet and melt over medium heat. Then add mushrooms and onions and saute over medium/high heat for 3 minutes, stirring occasionally. Step 7 Add the mushroom mixture on top of the mozzarella cheese. Step 8 Cover the flat bread with little dollops of the goat cheese all over. Step 9 Place the flat bread directly on the oven rack and bake for about 8-10 minutes. Step 10 Remove from over and let rest for about 5 minutes. Step 11 Garnish with Fresh Thyme Leaves from about 2-3 stems.

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Gather all the ingredients for the flatbreads. In a skillet over medium-heat, sauté the mushrooms until golden brown. Season with a bit of salt. Top each flatbread with a smear of caesar dressing, following by the mushrooms and all three cheeses. Bake at 350°F for about 12 minutes or until the curst turns golden brown.

Turn off heat and set aside. Brush the tops of the Naan with olive oil, and top with the sautéed mushroom-onion mixture. Liberally sprinkle Woolwich Dairy Original Soft Fresh Goat Cheese Crumbles on top. Place flatbreads on a parchment lined baking sheet and bake for 6-8 minutes. Remove from oven, and drizzle balsamic glaze on top for the finish!

Sautee the shallot, garlic, and mushrooms over medium heat in pan for about 5 minutes, or until mushrooms are golden but not fully brown. Remove from heat. Preheat oven to 400 degrees. Lightly brush pizza crust with olive oil, then top with minced garlic. Top with spinach and crumbled goat cheese. Spread cooked mushroom mixture on top of.

Turn off the heat. Brush a bit of olive oil on each flatbread. Scatter the onions evenly over each flatbread and crumble a quarter of goat cheese on each. Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp. Remove from the oven, sprinkle a pinch of Maldon salt and the basil over the top of each.

Directions. Preheat grill for direct cooking over medium-high heat. Heat ½ tbsp (7 mL) oil in 12" (30 cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add mushrooms; leave undisturbed 4-6 minutes or until deep golden brown. Remove from skillet; set aside. Prepare 5-Minute Dough according to recipe directions, stirring in 1.

Drizzle olive oil over the top of the flatbread, and quickly top with the mushroom mixture and crumbled goat cheese. Cook until the goat cheese has softened and the bottom of the flatbread has nice, charred grill marks, about 4 minutes. Remove pizza from grill pan and place on a cutting board. Top with thyme leaves and a drizzle of balsamic.

Prick the pastry sheet with a fork. Spread the onions and mushrooms on the puff pastry, leaving about 1/2 an inch around the edges. Bake for 15 minutes and bring it out of the oven. Top with goat cheese crumbles and season with a little salt and pepper. Top the entire flatbread with a little olive oil and serve warm. Enjoy!

Prheat your grill to 400 to 425°. Meanwhile, spray the asparagus and onion slices with olive oil. Place on the grill (I use a grill basket for the asparagus) and grill for about 8 to 10 minutes, turning when grill marks appear. Transfer the grilled asparagus and onions to a cutting board and coarsely chop the onion.

On a medium heat, cook your onions until golden and soft (caramelized). Cook the onions for a total of 15 minutes to ensure you get that deep caramel color. If the onions start to burn, lower the heat and add a quarter cup of water in to help the cooking process. Add the garlic and mushrooms and continue to cook until soft.

Meanwhile, preheat the oven to 500°F, with a pizza stone if you have one. Dimple the dough with your fingertips. Top with the onions, mushrooms, and cheese. Bake, with the baking sheet directly on the pizza stone if you have one, for 10 minutes. Sprinkle with the thyme, if using, and continue baking until browned, 3 to 5 minutes.

Directions. Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

If using store-bought flatbread: Place on a baking sheet and brush 1 tbsp. oil over top of the dough and season with salt & pepper. Bake flatbread for 10-12 minutes or until golden brown. (store-bought flatbread will brown quicker!) Once your crust is nice a crispy. Remove from the oven and spread the mushroom mixture evenly over top.

Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside. Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese.

Top with the cooked mushrooms and dot with the goat cheese. Bake in the oven, directly on the rack, until the cheese has melted, about 6 minutes. Transfer to a cutting board and sprinkle with the fresh herbs and drizzle with more oil. Slice and serve. Tip: If your dough keeps shrinking, cover with a kitchen towel and let sit at room temperature.

Spread the leek mixture to within 1 inch of the edge of the dough, and fold the edges of the dough over the filling to make a free-form tart. Bake until the crust puffs and both the crust and the leeks are golden, about 15 minutes. Scatter the mushrooms over the leeks and bake for 5 minutes more. Let the tart stand for 5 to 10 minutes.

Just cut a log of goat cheese into even-sized pieces and roll them into balls. One note: The recipe calls for 8 ounces of goat cheese to yield 10 balls. I used an 8.5-ounce log of goat cheese and got 15 balls out of it. I'd recommend adding the salt and pepper to the bread crumb mixture instead of the cheese so that they're better seasoned.

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