Hey, it's the weekend, and we are once again sharing recipes with the BananaTUDES! group!
Last week I read Roy Kelley 's Garlic Herb Baby Bella Mushroom Flatbread post. He wrote about a simple recipe to make, and rather than copy it here, if you click on the link above you can see his recipe.
I took Roy's recipe and basically followed it with these exceptions.
Instead of a pound of baby bella mushrooms, I used 1/2 pound of big portabellas. I used store bought naan bread, but heated it for about 2 minutes each side before I put the toppings on, so it wasn't quite as soft as it was in the package. I used more than 2 oz of fresh mozzarella, I mean, really, who can stop at 2 ounces? And I didn't use the rosemary or red pepper flakes.
And how did it come out?
The featured photo showed the cooked version and this photo shows prior to baking. So the answer to how it was is - Delicious! It was a little sweet, and was much more filling than I thought it would be. Usually when I make something on naan or flatbread, I can eat the entire naan for dinner. I had served them with a simple salad and after eating the greens, I was only able to eat half of the loaded naan and ate the rest for lunch the next day. I've been eyeing Anthony's leftover half and if he doesn't eat it for lunch tomorrow I'm grabbing it. Yummo!
Bottom line? Try it! You won't be sorry!
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