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slices of mushroom flatbread on a white platter

Truffled Mushroom Flatbread

These truffled mushroom flat bread have sweet caramelized onions, savory mushrooms, Italian herbs, gooey mozzarella, all topped off with spicy arugula, fresh Parmesan, and a drizzle of  decadent truffle oil.
4.34 from 3 votes
Course: Appetizers & Side Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Time: 10 minutes
Total Time: 30 minutes
Calories: 297kcal


  • 2 flatbreads
  • 1 cup sweet Vidalia onion diced
  • 8 ounces Cremini mushrooms sliced
  • 3 teaspoons olive oil divided
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 cup mozzarella cheese shredded
  • 1 tablespoon truffle oil
  • 4 cups arugula
  • 1 ½ teaspoons lemon juice
  • Salt and pepper to taste
  • Parmesan cheese


  • Preheat oven to 425 degrees Fahrenheit. Wash and dry mushrooms and slice thinly. Add sliced diced onion and 2 teaspoons of olive oil to a frying pan. Cook over medium heat for 3-4 minutes and then add in sliced mushrooms. Cook for an additional for 5-8 minutes until soft and browned. Sprinkle rosemary, basil, thyme, oregano, salt and pepper and coat thoroughly.
  • Place flatbreads on a baking sheet. Sprinkles mozzarella cheese over both flatbreads evenly. Spread mushroom and onion mixture over top of the cheese and flatbread. Bake for 5-8 minutes until flatbread is golden and cheese is melted.
  • While flatbreads are in the oven prepare the salad. Toss arugula with 1 ½ teaspoons olive oil, 1 ½ teaspoons lemon juice, salt, and pepper.
  • Remove flatbreads from oven, drizzle truffle oil on top. Cut into even pieces. Top flatbreads with arugula salad and fresh Parmesan. Serve immediately.


Serving: 1g | Calories: 297kcal | Carbohydrates: 31g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 513mg | Fiber: 2g | Sugar: 4g
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