Mushroom Fontina Flatbread
Ingredients
The flatbread
-
2
tablespoons
olive oil
-
1
clove
garlic
-
¼
large
red onion
-
8
oz
cremini mushrooms
-
6
oz
Arla Dofino® Fontina cheese
-
2
pieces
store bought flatbreads or Naan breads
-
to taste
salt
-
to taste
black pepper
The crispy sage leaves
-
¼
cup
olive oil
-
10
leaves
fresh sage
Instructions
- Preheat the oven to 400°F.
- Mix 1 tablespoon of olive oil with minced garlic and set aside.
- In a skillet, heat the remaining tablespoon of olive oil and sauté onions and mushrooms for 3-5 minutes.
- Place flatbreads on a baking sheet, brush with garlic olive oil, and top with cheese, mushrooms, and onions. Season with salt and pepper.
- Bake in the oven for about 12 minutes until the cheese is melted.
- While baking, heat ¼ cup of olive oil in a skillet and fry sage leaves for 5-10 seconds until crispy.
- Remove sage leaves and place on paper towels to drain.
- Top the baked flatbreads with crispy sage leaves, cut into pieces, and serve warm.
Nutrition Facts (estimated)
Servings
2 flatbreads
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
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