This easy mushroom flatbread recipe is made with savory mushrooms, fresh spinach, and gooey mozzarella cheese. It’s perfect for a quick and delicious meal.

mushroom flatbread
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I have to admit that I’ve never really been a huge fan of mushrooms. This tends to surprise people since I’m a vegetarian, but they’ve never really been my thing. However, my husband loves mushrooms so I’ve tried to add them to more of our meals and I’m starting to come around to them! If you also love mushrooms, this recipe is for you! If you have leftover mushrooms, try my mushroom pasta or mushroom soup!

Ingredients & Substitutions

  • Flatbread– I used a pre-made 4×8” flatbread from Stonefire Artisan Kitchen and it was perfect. If you want to make flatbread from scratch, you can use my easy flatbread recipe! Just be sure to par-bake it before adding the toppings. You could also use garlic naan which would add even more flavor!
  • Shallot– I used a shallot, but you could also use 1/2 a yellow or white onion for a similar flavor.
  • Thyme– A little dried thyme adds a savory flavor. Feel free to garnish with fresh thyme as well!
  • Mushrooms– I used baby bella mushrooms, but any crimini or shitake mushroom works great.
  • Spinach– Fresh spinach is an easy way to add some veggies to this recipe. You could substitute with chopped kale, but be sure to remove the stems.
  • Mozzarella– I used part-skim shredded mozzarella, but fresh mozzarella works great too.

How to Make Mushroom Flatbread

In a large skillet, heat olive oil over medium heat. Add the thinly sliced shallots and sauté for 3 minutes.
Add the sliced mushrooms and thyme and cook for another 5 minutes.
Add the spinach to the skillet and cook for another minute until wilted.
Top with mozzarella and the mushroom mixture.
Bake for 8-10 minutes, or until the edges are crispy and the cheese is melted and slightly golden.

Tips & Tricks

  • Feel free to double the recipe. You can either use a larger flatbread or two small flatbreads. The 4×8 inch flatbread was perfect for two of us to enjoy it as a main dish.
  • I prefer to bake the crust directly on the oven rack for a crispy crust. I recommend placing a baking tray on the rack underneath to catch any toppings that may fall.
  • If you want to add more protein to this recipe, try using my 2 ingredient Greek yogurt pizza crust or my cottage cheese pizza crust. Both of these work well with this recipe and it’s a great way to add more protein to the meal.

How to Clean Baby Bella Mushrooms

To clean baby bella mushrooms, start by wiping them with a damp paper towel to remove any dirt. If they are particularly dirty, rinse them briefly under cold water, but avoid soaking them as mushrooms absorb water quickly, which can affect their texture and flavor. After rinsing, pat them dry with a clean paper towel.

What to Serve with Mushroom Flatbread

Looking for the perfect side dish? Pair this flatbread with my warm kale salad. The flavors complement each other really well. Or try my air fryer cauliflower for a quick and healthy side.

More Flatbread Recipes to Try

  • Pesto Flatbread: This classic combination of tomatoes, mozzarella, and pesto is perfect for tomato season.
  • Goat Cheese Flatbread: Tangy goat cheese and a blend of roasted vegetables make this flatbread a winner.
  • Vegan Flatbread Pizza: A plant-based flatbread that is loaded with a rainbow of vegetables.
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Spinach Flatbreads (

Mushroom Flatbread

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Total Time: 21 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This easy mushroom flatbread recipe is made with savory mushrooms, fresh spinach, and gooey mozzarella cheese. It’s perfect for a quick and delicious meal.

Ingredients

Units Scale
  • 1 flatbread crust (about 4″ x 8″)
  • 1 tablespoon olive oil
  • 1 small shallot, thinly sliced
  • 1/2 teaspoon dried thyme
  • 4oz 1 cup thinly sliced mushrooms (such as cremini or shiitake)
  • 1 cup fresh spinach
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the shallots and sauté for 3 minutes until they start to soften.
  4. Add the sliced mushrooms and thyme to the skillet and cook for another 5 minutes until they are tender and have released their moisture.
  5. Add the spinach to the skillet and cook for another minute until wilted. Remove from heat.
  6. Place the flatbread on a baking sheet lined with parchment paper.
  7. Top with mozzarella and the cooked mushroom and spinach.
  8. Place the flatbread in the preheated oven and bake for 8-10 minutes — or until the edges are crispy and the cheese is melted and slightly golden.

  9. Remove from the oven and season with salt and pepper to taste.

Notes

I prefer to bake the crust directly on the oven rack for a crispy crust. I recommend placing a baking tray on the rack underneath to catch any toppings that may fall.