Best Spinach Mushroom Flatbread Recipe By Tasty Recipes

MUSHROOM AND SPINACH FLATBREAD

Mushroom and Spinach Flatbread image

Mushroom and spinach flatbread is heaven on a place. It is ready in under 30 minutes, making it a life-saver game day meal or weeknight dinner!

Provided by Sam | Ahead of Thyme

Time 1m

Number Of Ingredients 7

Ingredients

1 large herbed flatbread, approximately 12-14 inches round
3 tablespoons extra virgin olive oil, divided
4 oz. taleggio or fontina cheese (or other melty cheese), preferably with truffles
2 cups fresh baby spinach
2 cups mozzarella, shredded
2 cups shiitake mushrooms, stems removed and thinly sliced
2 teaspoon fresh thyme leaves, for serving

Steps:

Preheat oven to 425 F. Place uncooked flatbread on a rimmed baking sheet, then drizzle with 2 tablespoons olive oil. (If using a flatbread with no herbs on top, you can sprinkle 1 teaspoon Italian seasoning on top at this point).
Scatter taleggio or fontina (or other cheese) evenly on top, then add baby spinach. Top with shredded mozzarella and shiitake mushrooms. Drizzle with another tablespoon of olive oil.
Bake for 12-14 minutes, or until flatbread is crispy on the bottom and cheese has melted and browned a little on top. Let cool about 5 minutes before slicing. Serve topped with fresh thyme.

SPINACH FLATBREADS

Spinach Flatbreads image

Instead of the same old side of garlic bread, serve up wedges of toasty, mouthwatering Spinach Flatbreads from Kristen Westbrook in Pittsburgh, Pennsylvania. "I always seemed to have spinach that would spoil before I could use it all," she explains. "So I started making these delicious and quick flatbreads. They're low-fat, work well with almost any vegetable I have on hand and can double as a light lunch."-Kristen Westbrook, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2/3 cup sliced onion
4 teaspoons olive oil, divided
4 whole pita breads
2 cups fresh baby spinach
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.

Nutrition Facts : Calories 322 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

MUSHROOM, SPINACH AND GOAT CHEESE FLATBREAD

Mushroom, Spinach and Goat Cheese Flatbread image

Make and share this Mushroom, Spinach and Goat Cheese Flatbread recipe from Food.com.

Provided by ChezGrodenMcSandwich

Categories < 60 Mins

Time 32m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 lb mushroom, chopped
1 shallot, minced
2 garlic cloves, minced, divided
3 1/2 ounces goat cheese
2 tablespoons balsamic vinegar (your choice) or 2 tablespoons balsamic dressing (your choice)
1 -2 cup spinach
2 tablespoons golden raisins
salt and pepper
1 Boboli pizza crust

Steps:

Sautee the shallot, garlic, and mushrooms over medium heat in pan for about 5 minutes, or until mushrooms are golden but not fully brown. Remove from heat.
Preheat oven to 400 degrees.
Lightly brush pizza crust with olive oil, then top with minced garlic. Top with spinach and crumbled goat cheese.
Spread cooked mushroom mixture on top of spinach and cheese evenly.
Top with golden raisins, balsamic, salt and pepper, and red pepper flakes to taste.
Place flatbread onto middle oven rack. Bake for approx 10-12 minutes.
Remove from oven, slice, and top with extra balsamic.

Nutrition Facts : Calories 291.6, Fat 15.7, SaturatedFat 10.4, Cholesterol 39.3, Sodium 285.8, Carbohydrate 22.9, Fiber 3.1, Sugar 14.4, Protein 19.1

SPINACH MUSHROOM FLATBREAD RECIPE BY TASTY

Spinach Mushroom Flatbread Recipe by Tasty image

Here's what you need: nonstick cooking spray, refrigerated pizza dough, olive oil, mushroom, kosher salt, Frank's Red Hot® Sauce, garlic alfredo sauce, shredded mozzarella cheese, shredded parmesan cheese, spinach, garlic, grated parmesan cheese, freshly ground pepper

Provided by Frank's RedHot

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

nonstick cooking spray, for greasing
1 can refrigerated pizza dough
1 tablespoon olive oil
1 cup mushroom, sliced
⅛ teaspoon kosher salt
3 tablespoons Frank's Red Hot® Sauce, divided
⅓ cup garlic alfredo sauce
½ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
¼ cup spinach, cooked
1 tablespoon garlic, minced
2 tablespoons grated parmesan cheese
¼ teaspoon freshly ground pepper

Steps:

Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3-5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank's RedHot®, and toss to coat.
Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank's RedHot® mushrooms.
Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
Drizzle the remaining tablespoon Frank's RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, Sugar 3 grams