Grilled Mushroom Flatbread

Across the Mediterranean, flatbreads often serve as warm edible plates for smoky grilled produce. This lunch piles garlic-rosemary mushrooms and red onion onto the bread, then finishes with feta, spinach, and lemon.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 12g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 store-bought or homemade flatbreads
• 1 lb mixed fresh mushrooms (portobello, oyster, cremini)
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves
• 1 tbsp fresh rosemary
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 small red onion
• 3 cups baby spinach
• 1/2 cup crumbled feta
• 2 tbsp fresh oregano leaves
• 1 lemon
• 1/4 tsp chili flakes

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Wipe mushrooms clean, remove stems if tough, and slice into thick planks or tear into large pieces so they hold up on the grill.
2. 2In a bowl toss the mushrooms with olive oil, minced garlic, chopped rosemary, salt, and pepper until evenly coated. Let them sit 5 minutes while the grill heats.
3. 3Grill the mushrooms in a single layer, turning once, until they develop deep grill marks and become tender with caramelized edges, 3 to 4 minutes per side. Transfer to a cutting board and roughly chop if pieces are large.
4. 4Brush both sides of each flatbread lightly with olive oil. Grill 1 to 2 minutes per side until warm, lightly charred in spots, and pliable. Keep warm.
5. 5Thinly slice the red onion. In a small bowl toss the baby spinach with a squeeze of lemon juice and salt so it softens slightly.
6. 6Assemble each flatbread: scatter dressed spinach, then pile on the grilled mushrooms and sliced red onion.
7. 7Sprinkle crumbled feta, fresh oregano, and chili flakes over the top. Finish with a final drizzle of olive oil and extra lemon zest if desired.
8. 8Cut into halves or quarters and serve immediately while the flatbread is still warm and the mushrooms are juicy. Perfect portable lunch.