Mushroom and Gruyère Flatbread on a baking sheet with parchment paper

Is it just me or the month of October just flying by? I mean, I know I have this big life event coming up soon, but this month is already half over! I had a little freak out this past weekend over the fact that I am now in the final month of this pregnancy. This coupled with the fact that Baby Girl has been going a little crazy in there this weekend and I’ve watched my entire stomach move and contort in all sorts of positions. Don’t get me wrong, it’s the best feeling in the world, but it’s also a little jarring and a reminder that she is out of room in there because she is almost ready to come out! Ahhh!! I need carbs and Halloween candy to deal with this.

My friends at STAR Fine Foods recently sent me some of their Cara Mia Marinated Mushrooms to try out in a recipe. I don’t really know why, but my mind immediately went to flatbread and also to Gruyère cheese. Carbs and cheese are always a good pairing and the marinated mushrooms went so well with this flatbread! I loved the seasoning on them as it added extra flavor that plain mushrooms wouldn’t give me. The Gruyère cheese is just magical here because it gets all melty and buttery and oh so dreamy and wonderful. Oh, and I also added caramelized onions because well, why the heck not?!

While I could easily eat this as a meal with a salad, it also works well as an appetizer for parties. You can slice it up however you want to serve more people if desired. The flavors in this flatbread are actually perfect for this time of year and upcoming holiday parties!

Mushroom and Gruyère Flatbread on a baking sheet with parchment paper

Mushroom and Gruyère Flatbread
Yield: serves 2-3

Mushroom and Gruyère Flatbread

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Mushroom and Gruyère Flatbread - an easy appetizer or snack for your next holiday party! Topped with marinated mushrooms and gruyere cheese!

Ingredients

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. Heat 3 teaspoons of the olive oil in a skillet over medium heat. Add the onions, stir to coat in the oil, and cook until the onions start to brown. Add a splash of water to the pan if the onions ar sticking to deglaze the pan. Continue cooking until the onions are caramelized, about 5 minutes. Remove from the heat and set aside.
  2. Sprinkle some flour on the counter or a flat surface. Roll the pizza dough out with a rolling pin until it is about 1/3-inch thick. Transfer the dough to the baking sheet. Brush the remaning 1 tablespoon of olice oil over the dough along with the minced garlic and a sprinkle of salt and pepper. Spread the Gruyere cheese evenly over the top of the baking sheet on the bottom rack of the oven. Bake for approximately 10-15 minutes or until, the dough is golden. Slice and serve.

Nutrition Information:

Yield:

3

Serving Size:

1/3rd

Amount Per Serving: Calories: 394Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 51mgSodium: 707mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 18g

Mushroom and Gruyère Flatbread on a baking sheet with parchment paper

Disclaimer: I have an ongoing relationship with STAR Fine Foods for recipe development. This post is sponsored by STAR. I was compensated for my time and work. However, all opinions of the product stated in this post are my own.