Portabello Flatbread

 portabella flatbread on uncoated tri ply griddle

Yields: 8 servings
Prep time: 5 min
Cook time: 15 min

• 2 flatbread (garlic naan works well)
• 1½ cups fresh Mozzarella slices (cut in half)
• ½ Tablespoon olive oil

• 4 large portabella mushroom caps (sliced)
• ½ Cup prepared pesto (jarred)
• 1½ Cups cherry tomatoes (halved)
• 3 Cups fresh arugula
• 1 small red onion (sliced)


Stripes Stainless Steel Sauté Pan
(5 Qt.)

Uncoated Tri-Ply Griddle


1. Preheat oven to 400° F. Heat olive oil in sauté pan over medium-high heat. Add in onion and cook for 2-3 minutes. Then add sliced mushrooms. Cook for 2 minutes. 

cooking mushrooms in stripes saute skillet for portabella flatbread

 2. Spread pesto over both flatbreads. Add sliced Mozzarella about 1 inch apart.

  3. Add on mushroom and onions. Also, sprinkle on the tomatoes.
adding tomatoes and mushrooms to flatbread for portabello flatbread on uncoated griddle

  4. Place in oven and cook for 10 minutes. The cheese should be bubbly and the tomatoes tender.

5. Remove from oven and top with arugula. Allow to cool for at least 5 minutes. The arugula should warm during this time. Slice and serve!
add arugula to portabello flat bread on uncoated griddle

flatbread cut with uncoated griddle in background


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