Crisp flatbread is layered with caramelized onions, deeply browned mushrooms, tangy goat cheese, and concentrated balsamic flavor. Thyme gives the dish an earthy finish that works especially well for cool October evenings.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 455 kcal
- Protein
- 16 g
- Carbs
- 57 g
- Fat
- 19 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 2 large naan or flatbreads, about 7 oz (200 g) total
- 10 oz (280 g) cremini mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1½ tbsp olive oil
- 2 tbsp balsamic vinegar
- 4 oz (115 g) soft goat cheese
- 1 tsp fresh thyme leaves
- ¼ tsp kosher salt
- ¼ tsp black pepper
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Rosemary — Stronger herbal alternative.
- Aleppo Pepper — Mild fruity heat.
Instructions
- 1
Heat the oven to 425°F / 220°C.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally.
- 3
Add the remaining ½ tbsp olive oil and mushrooms. Cook for 6–8 minutes, until the mushrooms are deeply browned.
- 4
Add balsamic vinegar, salt, pepper, and thyme. Cook for 1–2 minutes, until the vinegar coats the mushrooms and onions.
- 5
Place the flatbreads on a baking sheet and divide the goat cheese between them.
- 6
Top evenly with the mushroom-onion mixture.
- 7
Bake for 8–10 minutes, until the edges are crisp and the cheese is warm.
- 8
Slice and serve immediately.
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