This Mushroom Arugula Truffle Flatbread recipe makes for such a gourmet looking dish. It can be eaten as an appetizer, lunch, or dinner! I love how fresh the salad is on top and how light you feel after eating it. It comes together so easily! I double the recipe and store the sauteed mushroom and onions so that I can quickly whip this flatbread up for lunch or dinner!
Preheat oven to 400 degrees F. Spray tops of flatbread with some sort of oil spray. Bake the flatbread for at least 3 minutes to crisp up the flatbread.
On medium heat, add 1 tbsp of avocado oil to a frying pan. Add the onions and garlic and saute for a few minutes. Add in the mushrooms, salt, pepper and saute for at least 6-8 minutes or until the mushrooms have cooked down quite a bit.
Top each flatbread with 1/3 of the sauteed mushrooms and onions. Add about 1 tbsp of the cheese and 2 tbsp of black olives to each of the flatbread.
Place in the oven for about 5-6 minutes or until the cheese is nice and melted.
Mix your arugula with the lemon juice, oil, salt, and pepper.
Top each flatbread with 1/3 of the arugula salad mix.
Drizzle about 1 tsp of truffle oil to each of the flatbread. Slice into 4 squares and enjoy!
1 servings
3 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.