Mushroom Flatbread
Mushroom flatbread is easy to make in a matter of minutes. All it takes is oil-free lavash, a quick and easy bean spread, and sauteed mushrooms. Baked in less than 10 minutes, this quick flatbread recipe is a delicious meal.
Servings: 8 servings
Calories: 105kcal
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
Calories: 105kcal | Carbohydrates: 15g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 110mg | Potassium: 481mg | Fiber: 4g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 2mg