Portabellini & Bocconcini Flatbread http://bit.ly/2Tti3z7 is just the sort of simple sharing food you want to make and eat with someone you love. Happy Valentine’s Day! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #bendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #mushroomsnacks #easyentertaining #vegetarian #lifeisgood #lovelovelove #Valentines #pizza #flatbread
Portabellini & Bocconcini Flatbread
2 homemade/store-bought flatbreads
1 large white onion, diced
olive oil, for frying
500g Portabellini mushrooms
fresh thyme sprigs
salt and pepper
150g Bocconcini mozzarella
fresh baby herbs and leaves
1 clove garlic
1 tsp sea salt
40g fresh basil leaves
40g fresh rocket
30g Parmesan cheese, grated
olive oil, to taste
squeeze of fresh lemon juice
250g full fat Greek yoghurt
200g self-raising flour
1 pinch of salt
1 To make flatbreads, in a bowl, mix together the yoghurt, flour and salt until it forms a dough. Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes.
2 Roll out each section of dough using plenty of flour to prevent sticking or tearing. Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.
3 For the pesto, using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.
4 Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.
5 Preheat oven to 200°C and move the rack to the upper shelf.
6 Brush flatbreads with the basil pesto. Top each one with half of the onions and half of the mushrooms. Rip the bocconcini mozzarella into pieces and scatter over. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown. Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves.