Caramelized Onion Mushroom Flatbread

5 from 1 vote

This caramelized onion mushroom flatbread is loaded with flavorful caramelized onions and mushrooms, two kinds of cheese, and lots of peppery arugula on top.

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 304kcal

Ingredients

1 tablespoon olive oil
1/2 tablespoon butter
1 medium Vidalia sweet onion, thinly sliced
2 cups mushrooms, thinly sliced
2 medium cloves garlic, minced
1 tablespoon fresh minced thyme
Salt and pepper to taste
1 cup shredded gruyere cheese
1/4 cup grated Parmesan cheese
3 medium naan flatbreads
Balsamic glaze, fresh arugula, and additional grated Parmesan for serving

Instructions

Preheat oven to 400F and place a pizza stone in oven to heat. (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
In a large skillet over medium heat, melt olive oil and butter, swirling pan to evenly coat. Add onions and cook over medium heat, stirring occasionally until onions are a deep golden brown, about 20 minutes.
Add mushrooms, garlic, and thyme to pan and saute an additional 3-4 minutes or until mushrooms are softened. Season with salt and pepper to taste.
Sprinkle cheeses over flatbread and top with caramelized onion/mushroom mixture. If using pizza stone, use a peel to slide flatbreads onto stone. If using baking sheet, transfer flatbreads to baking sheet.
Bake flatbreads at 400F 10-12 minutes until edges of flatbread begin to crisp up and topping is lightly browned.
Remove flatbreads from oven and top with balsamic glaze, arugula, and additional grated Parmesan cheese. Slice flatbread into wedges, serve warm, and enjoy!

Notes

Flatbreads are best if served immediately after baking.

Nutrition