Grilled Mushroom Apple Flatbread

Mediterranean tables have long treated flatbread as a canvas for whatever the market offers that day. Here, grilled mushrooms meet crisp apple, mozzarella, and sage, finished with balsamic and peppery arugula for a bright, produce-forward lunch.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 390 cal
• 15g protein
• 42g carbs
• 19g fat
• 3g fiber

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Ingredients

• 2 large (about 10-inch) store-bought flatbreads or naan
• 12 oz mixed mushrooms
• 1 large crisp apple
• 6 oz fresh mozzarella
• 8 fresh sage leaves
• 1 garlic clove
• 3 Tbsp olive oil
• 2 Tbsp balsamic glaze
• 2 cups arugula
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, about 400°F surface temperature; brush the grates lightly with oil.
2. 2Slice the mushrooms thickly and toss them with half the olive oil, minced garlic, salt, pepper, and red pepper flakes.
3. 3Grill the mushrooms in a single layer 3 to 4 minutes per side until they develop deep grill marks and soften; transfer to a plate.
4. 4Brush both sides of the flatbreads with the remaining olive oil.
5. 5Place the flatbreads on the grill and cook 1 to 2 minutes per side until lightly charred and pliable but still sturdy.
6. 6Thinly slice the apple and tear the mozzarella into small pieces.
7. 7Remove the flatbreads to a cutting board; immediately layer on the grilled mushrooms, apple slices, mozzarella, and whole sage leaves.
8. 8Return the loaded flatbreads to the grill, cover or tent with foil, and heat 2 to 3 minutes just until the cheese softens and the sage crisps slightly.
9. 9Transfer to a board, scatter fresh arugula over the top, and drizzle generously with balsamic glaze.
10. 10Slice each flatbread in half, season with a final pinch of salt and pepper, and serve warm so the apples stay juicy against the smoky mushrooms.