Wild Mushroom Pesto Flatbread
This easy recipe for Wild Mushroom Pesto Flatbread is a savory blend of wild mushrooms, creamy pesto, and fresh mozzarella.
Servings 8
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.
Nutrition Facts
Wild Mushroom Pesto Flatbread
Amount per Serving
Calories
380
% Daily Value*
Fat
21
g
32
%
Saturated Fat
7
g
44
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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