This is a quick flatbread, similar to the Trader Joe’s mushroom and truffle flatbread (but without the truffle oil).
Ingredients
- 2 flatbreads or naans, about 20 cm (8 in)
- 1 tbsp mayonnaise
- ¼ cup grated Parmesan
- ½ cup grated Swiss or Emmental
Topping
- 1 tbsp unsalted butter (or olive oil)
- 1 cup sliced mushrooms (cremini work)
- 1 cup frozen spinach
- 3 cloves garlic, minced
- 1 tsp lemon juice
- ½ tsp thyme
- ½ tsp ground coriander
- ½ tsp MSG, for punch
- salt and pepper
Method
Melt the butter in a medium pan. Add the mushrooms and a pinch of salt and cook until they release their water, then until browning. Add the spinach and cook until the water is gone. Add the garlic and cook until softened but not browned. Stir in the lemon juice, thyme, coriander, MSG, and salt and pepper to taste. Set aside to cool.
Heat the oven to 200°C (400°F). Warm the flatbreads in the oven until heated through (and thawed, if frozen), so they don’t start out soggy. Pull them out before they toast.
Spread a thin layer of mayo on each flatbread. Spread the mushroom mixture evenly over it, breaking up any lumps of spinach. Top with a spartan amount of cheese.
Return to the oven and bake until the bread is crisp and the cheese has melted.