This easy recipe for Wild Mushroom Pesto Flatbread is a savory blend of wild mushrooms, creamy pesto, and fresh mozzarella. It's delicious, vegetarian-friendly appetizer or dinner in just 20 minutes!
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Jump to:
- ❤️ Why You'll Love This Mushroom Flatbread Recipe
- 🛒 Ingredients
- 🔪 How to Make Wild Mushroom Flatbread
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with Mushroom Flatbread
- 🔄 Substitutions and Additions
- Can I Make This Gluten-Free?
- Can I Make Cheesy Mushroom Flatbread Ahead of Time?
- Why is My Flatbread Soggy?
- Can I Use a Different Type of Pesto?
- 🍽️ More Appetizer Recipes
❤️ Why You'll Love This Mushroom Flatbread Recipe
- Savory blend of wild mushooms
- Baked with creamy pesto sauce and fresh mozzarella cheese
- Quick and easy to make in just 20 minutes
- Also makes a great appetizer
- Vegetarian friendly
This Wild Mushroom Pesto Flatbread is one of those recipes that feels like a special treat every time you make it. It starts with a golden, crispy flatbread base topped with creamy mozzarella, earthy walnut pesto, and perfectly sautéed wild mushrooms. It’s bursting with delicious flavors and textures in every bite.
This flatbread recipe is so simple to make but tastes like something straight out of your favorite bistro. Whether you’re serving it as an appetizer or enjoying it for a quick dinner, this flatbread fits the occasion. It’s vegetarian-friendly, bakes up in no time, and after one slice you’ll be hooked!
If you love mushrooms as much as I do, be sure to check out this Mushroom Risotto and Filet Mignon with Mushroom Sauce.
🛒 Ingredients
- Flatbread
- Sautéed Wild Mushrooms
- Mozzarella cheese
- Walnut Pesto Sauce
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Wild Mushroom Flatbread
Preheat oven to 425°F.
Add the flatbreads to a baking sheet lined with parchment paper. Spread half the pesto sauce over the top of each flatbread, leaving a small border around the edges.
Add most of the mozzarella cheese over both flatbreads, leaving a small amount aside.
Add half of the sautéed mushrooms, shallots and garlic over each flatbread, then top with the remaining mozzarella cheese. You don’t want to completely cover the mushrooms so that you can still see them once baked.
Bake for 8-10 minutes or until the cheese is melted and slightly golden.
Cut each flatbread into 8 wedges and serve.
💡 Tips
- Use fresh mozzarella: It melts beautifully and gives the flatbread a creamy texture. Pre-shredded mozzarella doesn’t work as well.
- Don’t overload the toppings: A lighter layer lets each flavor shine and keeps the flatbread crisp.
- Preheat your oven: A hot oven ensures the flatbread gets crispy while the cheese melts perfectly.
- Slice before serving: Cutting into small wedges makes it easy for guests to grab and enjoy.
- Line your pan with parchment paper: This prevents sticking and makes cleanup a breeze.
- Serve immediately: The flatbread tastes best warm, right out of the oven.
☑️ Storage Instructions
Store leftovers in an airtight container for up to 3 days. Reheat them in a 375°F oven until warm.
You can freeze leftovers also, but they truly are best when freshly made. If you'd like to freeze them, wrap each flatbread tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat from frozen in a 400°F oven.
🍴 What to Serve with Mushroom Flatbread
- Simple Salad: A crisp Spinach and Arugula Salad or mixed greens salad with Citrus Vinaigrette pairs beautifully.
- Soup: Serve with Tomato Bisque or Cream of Wild Mushroom Soup for a cozy, satisfying meal.
- Light Appetizers: Add a plate of Marinated Mushrooms and olives or a Charcuterie Board to round out your spread.
- Vegetables: Grilled zucchini or Air Fryer Veggie Kabobs make a great side dish and a more filling meal.
🔄 Substitutions and Additions
- Arugula: Add a handful of fresh arugula on top after baking for a peppery finish.
- Goat cheese: Swap some mozzarella for crumbled goat cheese for a tangy twist.
- Prosciutto: Add thin slices of prosciutto after baking for a salty, savory addition.
- Extra veggies: Add thinly sliced red onion or roasted bell peppers for added color and flavor.
- Gluten-free option: Use gluten-free flatbread or naan to make this recipe gluten-friendly.
- Herbs: Sprinkle fresh basil or parsley on top for a pop of freshness.
Can I Make This Gluten-Free?
Yes! Use your favorite gluten-free flatbread or naan, and follow the recipe as written.
Can I Make Cheesy Mushroom Flatbread Ahead of Time?
Sure! Assemble the flatbreads up to 4 hours in advance, then bake when ready to serve.
Why is My Flatbread Soggy?
Overloading with toppings or not preheating the oven can lead to sogginess. Keep it light and use a hot oven.
Can I Use a Different Type of Pesto?
Absolutely. Try this Basil Pesto or any of your favorite pesto recipes for a different twist.
🍽️ More Appetizer Recipes
- Roasted Red Pepper Hummus
- Whipped Feta Dip
- Easy Bruschetta
- Burrata Caprese
- Cowboy Caviar
- Smoked Salmon and Goat Cheese Crostini
Wild Mushroom Pesto Flatbread
Ingredients
- 2 flatbreads, 13” x 6 ½” each or 4 6” flatbread rounds
- 1 batch Sautéed Wild Mushrooms, with shallots and garlic
- 2 cups fresh mozzarella cheese, shredded
- ⅓ cup Walnut Pesto Sauce
Instructions
- Preheat oven to 425°F.
- Add the flatbreads to a baking sheet lined with parchment paper. Spread half the pesto sauce over the top of each flatbreads, leaving a small boarder around the edges.
- Add most of the mozzarella cheese over both flatbreads, leaving a small amount aside.
- Add half of the sautéed mushrooms, shallots and garlic over each flatbread, then top with the remaining mozzarella cheese. You don’t want to completely cover the mushrooms so that you can still see them once baked.
- Bake for 8-10 minutes or until the cheese is melted and slightly golden. Cut each flatbread into 8 wedges and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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