These Mushroom Flatbreads are almost a pizza and almost a quesadilla. Most importantly, they are really flexible and not fussy, which is very important for recipes right now.
When I originally was brainstorming this recipe I wanted to make my own dough but that was impossible because I had no flour and couldn’t find any. Then I thought I’d use a frozen dough, but also couldn’t find any of that! So, I ended up using what I had (tortillas) and they worked great! It really shortened the prep time on the recipe and had a similar result (crispy crust that holds toppings and cheese).
Let’s dive in and see how easy these Mushroom flatbreads are to make!
Preparing the Mushrooms for Flatbreads
I had some small cremini mushrooms that I quartered up for the recipe. I wanted to keep them on the chunky side. If you wanted more of a layer of mushrooms, you could absolutely slice them.
Cook the mushrooms in a skillet with some butter until they soften and lose their liquid. They will start to brown a bit around the edges also. During the last minute of cooking, toss in the chopped garlic and the scallions. I recommend just using mostly the scallion whites at this point and saving the greens for the garnish later.
Making the Mushroom Flatbreads
Okay! Time to make these awesome mushroom flatbreads. I lined a baking sheet with parchment paper for easy cleanup and added my tortillas along with a layer of pepper jack cheese. Then just divide the mushroom mixture between the flatbreads.
Bake these at 400˚F for around 10 minutes. This baking time will vary wildly depending on the exact type of flatbread you use. An actual dough would need longer and may need to be pre-baked. Flour tortillas crisp up quick and work great though! It’s almost like an open-faced quesadilla!
When the mushroom flatbreads come out of the oven, garnish them with the scallion greens, some red pepper flakes, and a pinch of salt and pepper. I sliced up an avocado for the flatbreads also!
These can absolutely work as a meal and Betsy and I enjoyed them as a hearty lunch one day, but they would also work great as an appetizer (assuming at some point we can all actually spend time with other humans). For appetizers, just slice them into small squares or smaller hand-held pieces.
Flexible recipes are more important than ever right now and these mushroom flatbreads are about as flexible as a recipe can be.
Mushroom Flatbreads with Scallion and Pepper Jack
- 8 ounces mushrooms
- 1 tablespoon butter
- 1 clove garlic, chopped
- 3 scallions, chopped
- 5-6 ounces pepper jack cheese
- 2 large flour tortillas
- Red pepper flakes, garnish
- Salt and pepper
- Avocado, garnish
- Preheat oven to 400˚F. Cut mushrooms into quarters or slice them. Add butter to a medium-large skillet over medium heat. Add mushrooms and cook for 6-7 minutes until the mushrooms are tender and have lost their liquid and are starting to brown in spots. In the last minute of cooking, add garlic, scallions (mostly the white parts), and a pinch of salt and pepper.
- On a baking sheet lined with parchment paper, lay out tortillas (or other flatbread). Top with a thin layer of pepper jack cheese. Divide the mushroom mixture between the two tortillas. Sprinkle with red pepper flakes (optional).
- Bake the flatbreads for about 10 minutes until the cheese is very melted and the tortillas are crispy. Depending on the flatbread or tortilla you use, you might need to bake for longer to get them crispy.
- When flatbreads come out of the oven, garnish with scallion greens and avocado. Slice and serve!
- The flatbreads can be a meal or cut into smaller slices and serve as an appetizer.