Mediterranean Garlic Mushroom & Burrata Flatbread
This flatbread is rustic, cheesy, and bursting with Mediterranean flavor. The earthy garlic mushrooms pair beautifully with creamy burrata, making it a perfect appetizer, light lunch, or shareable dinner. It’s quick to make but feels special enough for entertaining.
Total Time: 25 minutes
Servings: 2–4
Ingredients
For the Flatbread:
2 flatbreads or naan
1 tbsp olive oil
For the Garlic Mushrooms:
2 cups mushrooms, sliced (cremini or button)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme or rosemary
Salt and black pepper, to taste
For the Toppings:
1 ball burrata cheese
2 tbsp grated Parmesan (optional)
Fresh parsley, for garnish
Instructions
Prep the flatbread
Preheat oven to 400°F (200°C).
Brush both flatbreads lightly with olive oil and place them on a baking sheet.
Cook the garlic mushrooms
Heat 2 tbsp olive oil in a skillet over medium heat.
Add the mushrooms and sauté until golden brown, about 6–8 minutes.
Stir in garlic, thyme (or rosemary), salt, and pepper. Cook for another 1–2 minutes until fragrant. Remove from heat.
Assemble the flatbread
Divide the garlic mushrooms evenly over the flatbreads.
Tear the burrata into chunks and scatter over the top.
Sprinkle with Parmesan, if using.
Bake
Place in the oven and bake for 8–10 minutes, until the flatbread is crisp and the cheese is slightly melted.
Finish & serve
Remove from oven and sprinkle with fresh parsley.
Slice and serve warm.
Tips
Don’t overcrowd the mushrooms: Cook them in a single layer so they brown instead of steaming.
Use a preheated baking sheet or pizza stone: This helps the flatbread crisp up nicely on the bottom.
Serve immediately: Burrata is best enjoyed fresh, while still soft and creamy.
Slice before topping with parsley: That way the garnish stays bright and fresh.
Variations
Add greens: Scatter arugula or baby spinach over the flatbread right after baking for extra freshness.
Make it spicier: Sprinkle with red pepper flakes or drizzle with chili oil before serving.
Try different mushrooms: Portobello, oyster, or shiitake mushrooms bring a deeper, more intense flavor.
Swap the cheese: If burrata isn’t available, fresh mozzarella, ricotta, or even goat cheese works well.
Add a drizzle: Finish with balsamic glaze or truffle oil for a gourmet touch.
Q&A
Q: Can I make this ahead of time?
A: You can prep the garlic mushrooms a few hours in advance and store them in the fridge. Assemble and bake the flatbread just before serving so it stays crisp and the burrata is fresh.
Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F (175°C) oven for about 5–7 minutes. Avoid the microwave, as it can make the flatbread soggy.
Q: Can I grill the flatbread instead of baking it?
A: Yes, brush the flatbread with oil and toast it on the grill, then top with the mushrooms and burrata. Close the lid for a couple of minutes to warm the cheese through.
Q: Is there a gluten-free option?
A: Absolutely—use gluten-free flatbreads or pizza bases available in most stores.
Nutrition
(per serving, based on 4 servings)
Calories: ~285
Protein: 10g
Fat: 18g
Carbohydrates: 20g
Fiber: 2g
Sugar: 2g
Calcium: 130mg
(Values are approximate and will vary depending on ingredients and brands used.)
Conclusion
This Mediterranean Garlic Mushroom & Burrata Flatbread is simple but feels like something you’d order at a wine bar. The savory mushrooms and creamy burrata balance beautifully on crisp flatbread, and with a few fresh herbs or a drizzle of glaze, it turns into a dish that’s both comforting and elegant. It works as a starter, light meal, or party sharer, and it’s flexible enough for your own creative twists.