**Grilled Mushroom Flatbread: A Savory Symphony of Flavors**
Feast your taste buds on the Grilled Mushroom Flatbread, a delectable dish that harmonizes the earthy essence of grilled mushrooms with a crispy flatbread base. This culinary masterpiece features a delightful medley of ingredients that dance on your palate. Savor the tender portobello and oyster mushrooms, kissed by the smoky allure of the grill, and perfectly complemented by a creamy roasted garlic sauce. The vibrant red bell peppers add a touch of sweetness, while the pungent caramelized onions lend a savory depth. Experience the delightful crunch of the flatbread crust, providing a sturdy foundation for this flavor-packed symphony. This recipe also includes variations for a vegan version, a gluten-free option, and a delectable roasted red pepper sauce, catering to diverse dietary needs and preferences. Get ready to embark on a culinary adventure with the Grilled Mushroom Flatbread, a dish that promises to leave you craving more.
GRILLED MUSHROOM FLATBREAD WITH TRUFFLED PECORINO
Steps:
- For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
- For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
- For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
- For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.
GRILLED STEAK AND MUSHROOM FLATBREAD RECIPE BY TASTY
Here's what you need: pizza dough, bunapi mushroom bunch, medium oyster mushrooms, olive oil, beef flat iron steak, Grill Mates® Montreal Steak Seasoning, shredded mozzarella cheese, shredded parmesan cheese, McCormick® Dried Parsley
Provided by Grill Mates
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to 350°F (180°C).
- Roll the pizza dough out to ½ inch (1.24 cm) thick in your desired shape and place on a baking sheet. Brush ¼ cup (60 ml) olive oil over both sides of the dough.
- Break apart the bunapi and oyster mushrooms into thick chunks. Transfer to a small bowl and toss with 2 tablespoons of olive oil and ½ tablespoon Grill Mates® Montreal Steak Seasoning.
- Slice the flat iron steak into ½-inch-thick strips. Transfer to a medium bowl and toss with 1½ tablespoons of olive oil and the remaining 1 tablespoon Grill Mates® Montreal Steak Seasoning.
- Arrange the steak strips on one side of the grill. Cook until light pink in the center, 3-4 minutes per side. Arrange the mushrooms on the other side of the grill and cook until lightly browned around the edges and tender, about 2 minutes per side. Transfer the steak and mushrooms to a cutting board. Break apart some of the mushrooms and chop the steak strips into smaller, bite-size pieces.
- Place the oiled pizza dough directly on the grill grates. Close the lid and grill for about 4 minutes, until the bottom is light browned and cooked through. Flip the pizza dough and sprinkle with the mozzarella and Parmesan cheeses. Scatter the mushrooms and steak on top of the cheese. Sprinkle with more Grill Mates® Montreal Steak Seasoning. Close the lid and cook for another 5 minutes, until the cheese is melted and the pizza dough is cooked through.
- Remove the flatbread from the grill and top with the McCormick® Dried Parsley and remaining ½ tablespoon olive oil. Serve immediately.
- Enjoy!
GRILLED LEBANESE FLATBREAD
This recipe is a flatbread that's somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened bread, it requires some rising, though no more than an hour.
Provided by Mark Bittman
Categories project, side dish
Time 1h30m
Yield 8 breads
Number Of Ingredients 6
Steps:
- Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
- Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
- Cut the dough into 8 equally sized pieces and roll each one out until it's about 6 inches in diameter; don't worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za'atar, if you'd like. Serve immediately.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 115 milligrams, Sugar 1 gram
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your flatbread will taste. Look for fresh, organic mushrooms, and use a good quality olive oil and balsamic vinegar.
- Don't overcrowd the flatbread: When you're adding the toppings to the flatbread, don't overcrowd it. Otherwise, the flatbread will be soggy and the toppings won't cook evenly.
- Cook the flatbread until it's crispy: The flatbread should be cooked until it's crispy on the bottom and the edges are golden brown. This will help to ensure that the flatbread is cooked through and that the toppings are heated evenly.
- Serve the flatbread immediately: Flatbread is best served immediately after it's cooked. This will help to ensure that the flatbread is crispy and the toppings are warm and flavorful.
Conclusion:
Grilled mushroom flatbread is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a casual get-together. With its crispy crust, savory mushrooms, and tangy balsamic vinegar, this flatbread is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this grilled mushroom flatbread a try. You won't be disappointed!
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