Hello Fresh: it’s the box that keeps on giving all week long! In this post I’ll feature the second recipe I ordered in my box, Truffle Mushroom Flatbreads. These were so delicious I wish there was something more I could rate it than 10/10. Well, it’s my blog post and I make the rules here so you know what? I give this recipe an 11/10!
Once again, this recipe is not my own, I just wanted to write about my experiences with Hello Fresh this week and show how convenient, fun and easy cooking with food delivery services really is.
The great thing about this dish is it sounds SO fancy. I mean, truffle mushroom flatbread?! We always think of truffle oil being really expensive and classy and with this recipe you can have a gourmet meal right in your own home!
- Preparation Time: 10 minutes
- Total Time: 30 minutes
Ingredients: makes 2 servings
- 1 Shallot
- 8 oz Cremini Mushrooms
- 1 Teaspoon Italian Seasoning
- 2 Flatbreads
- 1 Cup Italian Cheese Blend
- 5 Teaspoons Truffle Oil
- 2 Oz Arugula
- 2 Packs Lemon Juice
Preheat the oven to 425 degrees. Wash and slice the mushrooms and shallot. Drizzle oil in a large pan and cook the mushrooms and shallot with a 1/2 teaspoon of Italian seasoning. Continue to toss veggies in pan until soft, about 7 minutes.
Assemble the flatbreads by placing them on a lightly oiled baking sheet. Evenly sprinkle the cheese between the two and distribute the mushroom and shallot mixture. Shake 1/2 teaspoon of Italian seasoning on top with some salt and pepper.
Bake the flatbreads in the oven for 7 minutes, until the cheese has melted and the crust is golden brown. Once finished, remove from the oven and drizzle the truffle oil on top.
In a small bowl, toss the arugula with some olive oil and the lemon juice. Top the flatbreads with some of the arugula and use the rest as a side dish. Enjoy!