Grilled Mushroom Apple Flatbread

Italian flatbreads love a hot grill and a sweet-savory twist. This one layers smoky mushrooms with crisp apple wedges, fresh mozzarella, and thyme-rosemary oil for a bright, earthy lunch.

Serves 4 · 18 min prep · 15 min cook

Estimate for one serving

• 380 cal
• 14g protein
• 42g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 large (about 10-inch) store-bought or homemade flatbreads
• 12 oz mixed mushrooms (cremini and shiitake)
• 2 medium crisp apples
• 2 tbsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 2 garlic cloves
• 4 tbsp extra-virgin olive oil
• 6 oz fresh mozzarella
• 2 cups baby spinach
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and brush the grates lightly with oil.
2. 2Wipe mushrooms clean, trim stems, and slice into thick planks so they hold up on the grill.
3. 3Core the apples and cut into half-inch wedges; toss mushrooms and apple wedges separately with a drizzle of olive oil, salt, pepper, and half the thyme.
4. 4Grill the mushroom planks 3–4 minutes per side until they develop deep grill marks and soften but still have bite; transfer to a cutting board.
5. 5Grill the apple wedges 2 minutes per side until lightly charred and just tender; remove and keep warm.
6. 6Brush both sides of each flatbread with olive oil and grill 1–2 minutes per side until lightly toasted with grill marks and pliable.
7. 7Mince the garlic and warm it briefly in a small skillet with remaining olive oil just until fragrant, about 30 seconds; stir in rosemary and red pepper flakes.
8. 8Chop the grilled mushrooms roughly and toss with the garlic oil, remaining thyme, lemon zest, and a splash of balsamic.
9. 9Lay the warm flatbreads on a board, scatter baby spinach, then top evenly with the mushroom mixture, grilled apple wedges, and torn mozzarella.
10. 10Return the loaded flatbreads to the grill over indirect heat or close the lid for 1–2 minutes just until the cheese softens.
11. 11Slide onto a cutting board, finish with a final grind of pepper and extra thyme, then cut into shareable wedges and serve immediately while the edges stay crisp.