Mushroom, Arugula and Goat Cheese Flatbread
Prep Time: 10 mins | Cook Time: 7 mins | Serves: 4
Ingredients
4 small naan breads
2 tsp olive oil
2 tbsp butter
2-225g pkg. Sliced button mushrooms
2 cloves garlic, thinly sliced
¼ tsp salt
2 tsp fresh thyme leaves
Arugula
Goat cheese
Aged balsamic vinegar
2 tsp olive oil
2 tbsp butter
2-225g pkg. Sliced button mushrooms
2 cloves garlic, thinly sliced
¼ tsp salt
2 tsp fresh thyme leaves
Arugula
Goat cheese
Aged balsamic vinegar
Method
1. Preheat oven to 400F. Brush both sides of naan breads with olive oil. Bake in the oven for 5-7 minutes.
2. Meanwhile, in a large pan, heat butter over medium heat. Add garlic, mushrooms and salt, cook until browned, about 5-7 minutes, stirring occasionally. Remove from heat and stir in fresh thyme.
3. Divide mushrooms evenly between naan, top with a handful of arugula, sprinkle with goat cheese and drizzle with aged balsamic vinegar. Slice and serve.
2. Meanwhile, in a large pan, heat butter over medium heat. Add garlic, mushrooms and salt, cook until browned, about 5-7 minutes, stirring occasionally. Remove from heat and stir in fresh thyme.
3. Divide mushrooms evenly between naan, top with a handful of arugula, sprinkle with goat cheese and drizzle with aged balsamic vinegar. Slice and serve.