Mushroom & Goat Cheese Flatbread with Balsamic Glaze

Lately I have been cooking up lots of flatbreads. I really like that you can throw anything on top of a Naan bread and call it a day. When you go out to eat, these bad boys are usually on the menu and always super tasty, however, they aren’t so great for your wallet.  When you make them at home, you can save a ton of money, and get just as great flavor (and even eat in your pajamas if you want!).  My go-to place for Naan is Costco. You can get a huge 10 pack for $4, which is the cheapest I have ever seen it.  You can also make it, and it’s SUPER simple. Here is the recipe.  You can also pick them up at the grocery store, usually more expensive, but equally delicious. I always find them in the bakery department.

For this flatbread, I paired 2 of my favorite foods: goat cheese and mushrooms.  I know some of y’all hate goat cheese (craziness!), so feel free to switch this out for feta or even bleu cheese crumbles. I think any cheese would be delicious though.  The balsamic reduction really brings this together, and the thyme also gives a great flavor punch. I love this combination so much, I made a grilled cheese with most of the same ingredients and it was equally delicious.

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Mushroom & Goat Cheese Flatbreads with Balsamic Glaze

Ingredients

• 2 Naan slices whole
• 8 oz cremini baby bella mushrooms, sliced thinly
• 1/2 yellow onion thinly sliced
• 1/2 TBS butter
• 2 oz goat cheese crumbles
• 1/2 cup balsamic vinegar
• 1 and 1/2 TBS brown sugar
• 2 tsp dried thyme
• 1 TBS olive oil
• salt and pepper

Instructions

For the glaze

1. 1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
2. 2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Set aside.

For flatbreads

1. 1. Preheat oven to 400 degrees F.
2. 2. In a large skillet, add butter to skillet and melt over medium heat. Then add mushrooms and onions and saute over medium/high heat for 3 minutes, stirring occasionally. Add thyme, salt, and pepper, and saute for a few more minutes or until onions are translucent and mushrooms are cooked and soft. Turn off heat and set aside.
3. 3. Brush the tops of the Naan with the olive oil so the top is coated. Then add half of the mushrooms/onions to the top of each bread, spreading evenly over the top. Sprinkle 1 oz goat cheese crumbles to each naan.
4. 4. Place flatbreads on a parchment lined baking sheet, and place in oven for 6-8 minutes, or until cheese is softed. *You do not want to overcook so watch carefully for browning on the bread. Remove from oven.
5. 5. Drizzle 1 TBS of balsamic glaze over each flatbread. Cut into halves or fourths and serve warm.

Recipe Notes

Makes 2 full flatbreads

Thanks for visiting!

– Allyson