Roasted Mushroom Flatbreads with Goat Cheese & Arugula (GF Option!)

These easy mushroom flatbread pizzas are one of my very favorite weeknight meals or party appetizers. Store-bought naan breads or homemade flatbreads are topped with caramelized mushrooms, creamy goat cheese, peppery arugula and truffle oil (plus an optional fried egg!). It's an incredible combination, and you can adapt the recipe according to what you have on hand.

Ingredients:

• You can use store-bought naan bread or homemade Gluten Free Flatbreads for this recipe. I've even used frozen (cooked) cauliflower crusts!
• The flatbreads are spread with mascarpone cheese, lending richness. You can swap it out for creme fraiche or even pesto.
• You can use cremini mushrooms, wild mushrooms or even white button mushrooms. They're flavored with garlic, shallots and balsamic vinegar (the vinegar helps the mushrooms caramelize and lends sweetness).
• The mushrooms are sprinkled with crumbled goat cheese before baking. If you prefer, you can use shredded fontina or mozzarella instead (or you can omit the cheese).
• The baked flatbreads get topped with baby arugula, truffle oil (or you can use olive oil) and shaved parmesan cheese (the combination is sublime!).
• To turn the flatbreads into a full meal top them with a fried egg.

How to make this mushroom flatbread recipe

• Toss sliced cremini mushrooms with olive oil, balsamic vinegar, chopped garlic and shallots. Season with salt and pepper and roast, stirring occasionally, until caramelized and tender (you can do this the day before).

• Spread toasted naan breads or flatbreads with mascarpone cheese, then top them with the mushrooms and crumbled goat cheese. Bake until warmed through and crisp.

• Toss baby arugula with truffle oil (or olive oil) and balsamic vinegar, then pile it over the flatbreads. Shave parmesan cheese over top. Enjoy the flatbreads as they are, or top them with a fried egg!

How to serve the flatbreads

The mushroom flatbread pizzas make for an awesome appetizer when cut into wedges, or they become a simple but darn good dinner when topped with an egg. The mushrooms can even be roasted the day before, so that come mealtime (or party time), all you have to do is assemble and bake.

Recipe variations

You can swap out the roasted mushrooms in these flatbreads for other vegetables, according to what you have or what's in season. Try roasted butternut squash, beets, asparagus or cauliflower!

Recipe tips:

• You can use store-bought naan breads or homemade Gluten Free Flatbreads for this recipe. I've even used frozen (cooked) cauliflower crusts!
• The recipe calls for cremini mushrooms, which are meaty and savory, but you can swap them out for wild mushrooms or white button mushrooms.
• You can roast the mushrooms the day before (refrigerate them in an airtight container, then bring them to room temperature before using).
• I love drizzling the arugula with truffle oil, which complements the mushroom flavor, but you can use olive oil instead.
• For another variation, try these Lamb Flatbread Pizzas!

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Roasted Mushroom Flatbread Pizzas with Goat Cheese & Arugula

These mushroom flatbread pizzas are a breezy but brilliant weeknight meal, or an elegant appetizer for a crowd. The optional fried egg on top turns the pizzas into a full meal. For a gluten-free version, use these Gluten Free Flatbreads. You can roast the mushrooms the day before, giving you a jumpstart on the recipe.

Course: Main Course

Cuisine: American

Keyword: mushroom flatbread, mushroom flatbread pizza, naan pizza

Servings: 4 as main course, 6-8 as appetizer

Author: Nicki Sizemore

Ingredients

Roasted Mushrooms

• 16 ounces cremini mushrooms, sliced ¼-inch thick
• 2 tablespoons minced shallots (about 1 small shallot)
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper

Flatbreads

• 4 naan breads or Gluten Free Flatbreads (recipe link in header)
• 4-8 tablespoons mascarpone cheese
• 4 ounces fresh goat cheese
• 4 cups baby arugula
• 1 teaspoon truffle oil or extra virgin olive oil
• 2 teaspoons balsamic vinegar (this is the time to use the good stuff, if you've got it!)
• Salt and freshly ground black pepper
• Parmigiano Reggiano, shaved with a vegetable peeler
• 4 fried or poached eggs (optional)

Instructions

Roast the mushrooms:

• Preheat the oven to 400˚F. Line a large baking sheet with parchment paper. Place the mushrooms on the baking sheet and toss with the shallots, garlic, olive oil and balsamic vinegar. Season with salt and pepper. Toss everything around to coat, then spread the mushrooms in an even layer. Roast 20-22 minutes, stirring occasionally, or until the liquid has evaporated and the mushrooms are lightly browned and tender.

Assemble the flatbreads:

• Increase the oven temperature to 425˚F. Line 2 large baking sheets with parchment paper. Arrange the flatbreads on the baking sheet and bake, flipping them over halfway through, until just slightly crisp, about 8-10 minutes for naan bread and 2-4 minutes for Gluten Free Flatbreads.
• Spread 1-2 tablespoons of mascarpone over each flatbread and divide the roasted mushrooms over top. Crumble goat cheese over each. Bake 6-8 minutes, or until the goat cheese is slightly melted and the bottoms of the flatbreads are crispy.
• In the meantime, toss the arugula with the truffle oil (or olive oil) and balsamic vinegar. Season with salt and pepper. Mound the arugula over the flatbreads, and sprinkle with shaved Parmigiano Reggiano. If you wish, top each flatbread pizza with a fried or poached egg. Cut into wedges, and serve.

Notes

Do Ahead: The roasted mushrooms can be stored at room temperature for up to 4 hours (loosely wrapped), or refrigerated in a covered container overnight.

Tips:

• You can use store-bought naan breads or homemade Gluten Free Flatbreads for this recipe. I've even used frozen (cooked) cauliflower crusts!
• The recipe calls for cremini mushrooms, which are meaty and savory, but you can swap them out for wild mushrooms or white button mushrooms.
• You can roast the mushrooms the day before (refrigerate them in an airtight container, then bring them to room temperature before using).
• I love drizzling the arugula with truffle oil, which complements the mushroom flavor, but you can use olive oil instead.

Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!