By Skyler Bouchard Oppenheim
BBQ-y Portobello Flatbread with EXTRA Cilantro
I’m in love with this one!! 😍 you can make the mushrooms a day ahead and roast the squash the day before as well! 🙌 i used a cauliflower crust for mine but you can use whatever you want! It’s also gluten-free and vegan friendly!
Updated at: Thu, 17 Aug 2023 06:37:31 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories580.7 kcal (29%)
Total Fat38.8 g (55%)
Carbs50.8 g (20%)
Sugars25.5 g (28%)
Protein14.8 g (30%)
Sodium1122.8 mg (56%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Mushrooms + Marinade
⅓ cupbarbecue sauce
½ Tbspdijon mustard
3 Tbspolive oil
1 Tbspred wine vinegar
Kosher salt
Pepper
4portobello mushrooms
large diced, 4 extra large or 6 medium/small size
1yellow onion
small
Flatbread
Instructions
Step 1
Whisk the Marinade together. Add the diced mushrooms and onion. Shake together and let the mushrooms soak for at least 30 minutes, up to 8 hours.
Step 2
Bake the crusts according to package.
Step 3
❗️ YOU CAN DO THIS THE DAY BEFORE OR WHILE SHROOMS MARINATE❗️Preheat the oven to 425 degrees F. Place the butternut squash onto a sheet pan. Season with olive oil, salt and pepper. Roast the squash for 20-30 minutes, until golden brown and tender. Remove from the heat.
Step 4
Heat a large skillet over medium high heat. Season with olive oil. Add the mushroom along with all the contents of the marinade. Add the cabbage. Season with a pinch of kosher salt. Cook for 10-15 minutes (stirring every few minutes,) until the mushrooms are tender and the cabbage is wilted. Taste to ensure seasoning is correct and adjust if necessary.
Step 5
Add as much pepper jack cheese as you want to the crust. Then, add the mushroom mixture on top. Top generously with squash. Add avocado and radish along with LOTS of cilantro. Finish it off with more pepper jack cheese and a swirl of red wine vinegar for acidity. Enjoy!!
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