Greek Mushroom and Feta Flatbread


INGREDIENTS

- 2 tbsp butter infused EVOO 
- 8 ounces sliced baby Bella mushrooms 
- 2 cloves fresh minced garlic 
- 1/4 cup marsala wine
- 2 flatbreads
- 1/2 cup prepared basil pesto
- 1/2 cup shredded mozzerella 
- 3/4 cup feta or goat cheese
- 2 tsp parsley

Salt and Pepper

RECIPE

- Preheat oven to 400 degrees. 
- Heat the EVOO in a large skillet over medium heat.
- Add mushrooms and garlic to the pan and cook for 2 minutes.
- Add marsala wine and salt and pepper to taste. 
- Cook liquid down until almost gone. Approximately 6 minutes. 
- Add 1 tsp of parsley and remove the pan from the heat.
- Brush the flatbreads with pesto.
- Sprinkle mozzerella cheese, the mushrooms,  and feta or goat cheese on top of the pesto.
- Sprinkle remaining parsley on top.
- Bake flatbreads for approximately 15 minutes until the cheese is melted and golden.

DELIZIOSO! 



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