February 24th, 2020

This flat bread recipe is so easy to make, and has a hearty umami flavor, while the unexpected boursin spread takes it to the next level. One of the best garlic mushroom dishes ever!

Did you know?

The Portobello mushroom is just a large button mushroom! Largely produced in China, India and the United States, the portobello is produced by allowing the regular white button mushroom to continue to grow and mature. The result is a large, brown mushroom, with a hearty texture and a stronger earthy smell.

Unlike the button mushroom, the portobello's gills are exposed when harvested. Therefore, freshness can be determined by the firmness of the gill's structure, as older mushrooms have wilted mushy innards.

Portobello mushrooms have a higher level of riboflavin and niacin than button mushrooms. The enzymes help the body break down carbohydrates, amino acids and fats. On the other hand, white button mushrooms have higher levels of vitamins such B5 and B12, which can help the body to produce hemoglobin, insulin and antibodies. So the morel of the story is to eat a variety of mushrooms to get the best nutritional benefits.

Flat Bread of Garlic Portobello Mushrooms
Serves 2 to 4

Ingredients:
2 tablespoons extra-virgin olive oil
2 large Portobello mushrooms, sliced
2 garlic cloves, peeled and minced
1 tablespoon freshly picked thyme leaves
1 large ciabatta flat bread
1x 5oz Boursin (I used shallot and chive in this recipe)

How to make:
Preheat oven to 400'F and lightly grease a roasting tray

Take a large frying pan and place over a medium to high heat. Add the oil, when hot add the sliced mushrooms, cook for 4 to 5 minutes, then add the minced garlic and thyme, continuing cooking for 2 more minutes. Remove the pan from the stove.

Place the flatbread on the greased tray, spread the cheese over the flatbread, and then top with the cooked mushrooms, garlic and thyme.

Pop the tray into the oven and bake for 10 minutes, remove from the oven, slice and serve.

Enjoy,
Chef Mark .

Copyright © 2018 - 2020 Mark Allison