Flatbreads are adorned with thyme-infused caramelised mushrooms and Emmental cheese. Baked to perfection, it’s a cheesy, crispy delight topped with fresh green leaves and a balsamic reduction. Enjoy every mouthwatering bite, Chef!
Caramelised Onion & Mushroom Flatbread
Caramelised Onion & Mushroom Flatbread
with green leaves, Emmental cheese & balsamic reduction
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Balsamic Reduction
- Button Mushrooms
- Emmental Cheese
- Fresh Thyme
- Green Leaves
- Italian-style Hard Cheese
- Naan Bread
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
CARAMELISE
Preheat the oven to 180°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms and the sliced onion until golden and caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, mix in the picked thyme, and season.
BAKE
Place the flatbread on a roasting tray. Top with the caramelised veggies, ½ the rinsed green leaves, and the grated Emmental cheese. Pop in the oven until the cheese is melted and turning golden, 5-8 minutes
EAT
Scatter the remaining green leaves and the cheese ribbons over the flatbread. Drizzle with the balsamic reduction and enjoy!
Button Mushrooms - 125g
Onion - 1
Fresh Thyme - 3g
Naan bread - 1
Emmental Cheese - 30g
Green Leaves - 20g
Italian-style Hard Cheese - 15g
Balsamic Reduction - 15ml
CARAMELISE
Preheat the oven to 180°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms and the sliced onion until golden and caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, mix in the picked thyme, and season.
BAKE
Place the flatbreads on a roasting tray. Top with the caramelised veggies, ½ the rinsed green leaves, and the grated Emmental cheese. Pop in the oven until the cheese is melted and turning golden, 5-8 minutes
EAT
Scatter the remaining green leaves and the cheese ribbons over the flatbreads. Drizzle with the balsamic reduction and enjoy!
Button Mushrooms - 250g
Onions - 2
Fresh Thyme - 5g
Naan Bread - 1
Emmental Cheese - 60g
Green Leaves - 40g
Italian-style Hard Cheese - 30g
Balsamic Reduction - 30ml
CARAMELISE
Preheat the oven to 180°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms and the sliced onion until golden and caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, mix in the picked thyme, and season.
BAKE
Place the flatbreads on a roasting tray. Top with the caramelised veggies, ½ the rinsed green leaves, and the grated Emmental cheese. Pop in the oven until the cheese is melted and turning golden, 5-8 minutes
EAT
Scatter the remaining green leaves and the cheese ribbons over the flatbreads. Drizzle with the balsamic reduction and enjoy!
Button Mushrooms - 375g
Onions - 3
Fresh Thyme - 8g
Naan Bread - 1
Emmental Cheese - 90g
Green Leaves - 60g
Italian-style Hard Cheese - 45ml
Balsamic Reduction - 45ml
CARAMELISE
Preheat the oven to 180°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms and the sliced onion until golden and caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, mix in the picked thyme, and season.
BAKE
Place the flatbreads on a roasting tray. Top with the caramelised veggies, ½ the rinsed green leaves, and the grated Emmental cheese. Pop in the oven until the cheese is melted and turning golden, 5-8 minutes
EAT
Scatter the remaining green leaves and the cheese ribbons over the flatbreads. Drizzle with the balsamic reduction and enjoy!
Button Mushrooms - 500g
Onions - 4
Fresh Thyme - 10g
Naan Bread - 1
Emmental Cheese - 120g
Green Leaves - 80g
Italian-style Hard Cheese - 60g
Balsamic Reduction - 60ml
Woolies Products in this dish
