This hands down has to be one of our favourite recipes of the summer! The combination of mushroom and ricotta makes for such a dreamy explosion of flavours that will be sure to turn your friends and family into mushroom lovers. We love mushrooms because they are so versatile in recipes and taste delicious but they are also incredibly nutrient-dense and are especially rich in B vitamins. If you aren't the biggest fan of mushrooms, then we urge you to try out this recipe!
3 tbsp olive oil
½ small yellow onion, sliced
4 cloves garlic, minced
8 oz mushrooms, sliced
Salt + pepper to taste
½ cup ricotta
¼ cup parmesan, grated
⅛ cup green onion, sliced
Large handful of arugula
Drizzle of balsamic glaze
Preheat the oven to 450F. Place flatbread on a baking tray and brush the flatbread with 1 tbsp olive oil.
In a large pan, heat 2 tbsp of olive oil over medium-high heat. Add the onion and garlic and saute for 2 minutes, until the onion begins to soften. Season with salt + pepper.
Add the mushrooms and saute for 7-10 minutes, until the mushrooms have browned.
While the mushrooms are cooking, cook the flatbread in the oven for 3-5 minutes, until crisp.
Remove the flatbread from the oven and spread the cooked mushrooms, garlic and onion evenly over it. Add dollops of the ricotta cheese to the flatbread and sprinkle with parmesan. Cook the flatbread in the oven for 3-5 minutes.
Top with green onion, arugula and balsamic glaze.