A flexible and easy recipe that can use almost any mushroom, any cheese, and any carb you have available! I chose tortillas because it’s what I had in my pantry!
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.