Japanese Mushroom Flatbread
1 teaspoon olive oil
2 cups of Hokto Brown Beech Mushrooms
1/2 small onion, very thinly sliced
1 large piece naan flatbread, about 8×14 inches
2 tablespoons prepared basil pesto sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
3 to 4 fresh basil leaves, chiffonade
- Preheat oven to 400F degrees.
- Heat a skillet over medium high heat, when hot, add the olive oil. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.
- On the flatbread, spread the basil pesto, avoiding the outer one inch edge. Top the flat bread with the mozzarella cheese. Add the mushroom and onion mixture; and top with the parmesan cheese.
- Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the fresh basil.
Recipe courtesy of steamykitchen.com