Mushroom, Arugula and Swiss Cheese Flatbreads

Mushroom, Arugula and Swiss Cheese Flatbreads

prep time
10
minutes
cook time
10
minutes
servings
6

Ingredients















Cooking Instructions

1

Heat oven to 400oF.


2

Heat 2 tablespoons of oil in 10-inch skillet over medium heat until hot. Add mushrooms, pepper, shallot, garlic, salt and pepper, and sauté until tender, 6-8 minutes. Stir in sherry and sauté 2 minutes.
 


3

Spoon mushroom mixture evenly over flatbread. Sprinkle thyme over all. Place cheese over mushrooms (it should cover all mushrooms). For a crisp crust, place the flatbread directly on oven rack. Bake 10-12 minutes or until cheese is melted and crust is browned.
 


4

In small bowl, combine remaining 1 tablespoon of oil and lemon juice. Add arugula and leeks; toss well and sprinkle over flatbread. Cut into 6 squares and serve immediately.
 


Ingredients















Cooking Instructions

1

Heat oven to 400oF.


2

Heat 2 tablespoons of oil in 10-inch skillet over medium heat until hot. Add mushrooms, pepper, shallot, garlic, salt and pepper, and sauté until tender, 6-8 minutes. Stir in sherry and sauté 2 minutes.
 


3

Spoon mushroom mixture evenly over flatbread. Sprinkle thyme over all. Place cheese over mushrooms (it should cover all mushrooms). For a crisp crust, place the flatbread directly on oven rack. Bake 10-12 minutes or until cheese is melted and crust is browned.
 


4

In small bowl, combine remaining 1 tablespoon of oil and lemon juice. Add arugula and leeks; toss well and sprinkle over flatbread. Cut into 6 squares and serve immediately.
 


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