I love mushrooms, so today, I decided to make a vegan mushroom flatbread an easy white bean spread. Flatbreads, regardless of the toppings, are quick and easy meals the whole family enjoys.
Believe it or not, a variety of oil-free flatbreads are available at the grocery store. For instance, I buy oil-free Atoria's Whole-Grain and Flax Lavash, which makes the perfect base for any flatbread recipe.
Since flatbreads or lavash are already cooked, adding toppings and baking for a crisp mushroom flatbread recipe is just a matter of adding toppings.
What is lavash?
Lavash is a thin, soft, and pliable flatbread. This versatile flatbread is fully baked. Not only can it be used as a pizza base, but it is also great for making crackers, paninis, or pinwheels.
To use them one at a time, I freeze the lavash, which makes it easy to remove one at a time for easier uses.
What ingredients are in mushroom flatbread?
- Oil-free flatbread of choice (I used lavash)
- Cannellini beans or Northerrn beans
- Orange juice
- Vegan Parmesan Cheese (or nutritional yeast substitution)
- Baby Bello portobello mushrooms
- Garlic
- Vegetable broth
- Herbes de Provence Seasoning
What ingredients are on Atoria's Lavash?
- Water
- Whole wheat flour
- Oat fiber
- Flaxseed
- Sugar
- Sea Salt
- Cultured Wheat Flour
- Yeast
- Organic Enzymes
Other oil-free flatbread options:
- Cedar Lane Foods: Whole Wheat Lavash
- Trader Joe's Lavash, Pita, and Flatbreads
- Sprouts Lavash
- Whole-Foods Lavash
- Dr. McDougall has a list of companies with oil-free bread options as well.
Making the mushroom flatbread recipe is easy.
First, I made a white bean spread by combining cannellini beans, vegan parmesan (or nutritional yeast), fresh-squeezed orange juice, and garlic in a high-speed blender or small food processor.
Then I sauteed the sliced portobello mushrooms in garlic and vegetable broth until golden brown and added Herbs de Province seasoning.
Next, I spread a layer of bean spread evenly on the lavash bread.
Topped with the sauteed mushrooms, it only takes 10 minutes in a 350-degree oven to cook.
After the crust is crunchy and the flatbread is cooked, cut into pieces using a pizza cutter and serve.
From start to finish, this mushroom flatbread recipe takes less than 20 minutes to make.
Looking for quick and easy meal ideas? We have it covered!
- Easy One-Pot Meals
- Pizza Pinwheels
- Red Lentil Curry Wrap
- Eggplant Panini Wrap
- Vegetable Soup with Beans
- Portobello Mushroom Sandwich
- Italian Sandwiches
- Vegetable Sandwich
- Pulled Pork Sweet Potato Sandwich
- Hummus and Veggie Spiral Sandwiches
📖 Recipe
Mushroom Flatbread
Equipment
Ingredients
Bean Spread
- 15 ounces white beans of choice
- ¼ cup fresh-squeezed orange juice
- ½ cup vegan parmesan cheese nutritional yeast can be substituted
- 2 cloves garlic
Mushrooms
- 2 cloves garlic minced
- 16 ounces sliced portobello mushrooms
- 2 teaspoons Herbes de Province Seasoning
Other Ingredients
- 2 pieces of lavash bread
Instructions
Bean Spread
- Combine beans, orange juice, vegan parmesan (or nutritional yeast), and garlic.
- Blend on high until smooth.
- Set aside.
Mushrooms
- In a skillet, cook the minced garlic for a few minutes.
- Add the sliced mushrooms and cook until they begin to stick.
- Then add small amounts of vegetable broth until the mushrooms are cooked and browned.
- Add the seasoning and stir.
- Remove from heat.
Making the flatbread
- Preheat the oven to 350 degrees.
- Place each flatbread on a baking sheet with a silcione baking mat or parchment paper.
- Spread a thin layer of bean spread evenly, covering the surface of the flatbread.
- Now add mushrooms, covering the bean spread, adding equal amounts to both flatbreads.
- Cook for 10 minutes until crust is crispy
- Using a pizza cutter, cut each flatbread into 4 equal-sized pieces.
Notes
Other Oil-Free Flatbread Options:
- Cedar Lane Foods: Whole Wheat Lavash
- Trader Joe's Lavash, Pita, and Flatbreads
- Sprouts Lavash
- Whole-Foods Lavash
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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