Asparagus, Mushroom and Cheese Flatbread

Flatbread topped with basil pesto sauce, fontina cheese, cremini mushroom, asparagus, caramelized onion and red pepper.

By: Marc Murphy, Celebrity Chef

Prep Time: 8 min
Cook Time: 17 min

RECIPE
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Servings:

Yield: 4 Flatbreads

Ingredients:

2 cups caramelized onions
1 cup blanched asparagus
4 whole wheat flatbread
1 cup basil pesto sauce
1 cup fontina cheese, shredded
1 cup cremini mushrooms, sliced 1/4 inch
1/2 cup red peppers, julienne
1/4 cup fontina cheese, shredded
1/4 cup olive oil

Caramelized Onions
2 1/2 tablespoons olive oil
2 cups yellow onions, julienne
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Allergens:

Gluten, Milk, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Caramelized Onions: Heat oil in sauté pan over medium heat. Add onions stirring occasionally. Saute until onions begin to turn golden. Stir in balsamic vinegar, salt, and pepper. Cook until golden.
For Service: Evenly spread 1/4 cup pesto sauce on bottom of flatbread. Evenly distribute 1/4 cup first listed cheese on top of sauce, place 1/4 cup caramelized onions on top of the cheese. Place 1/4 cup sliced mushrooms on top of onions. Place 1 tablespoon asparagus on top of mushrooms. Place 1 tablespoon julienne red peppers on top of asparagus. Place1 tablespoon cheese second listed on top of peppers. Drizzle 1 tablespoon olive oil over top of flatbread. Place in a 350-degree oven for 10 to 12 minutes until cheese melts. Cut into 4 equal pieces.

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Recipe Tags: Entertaining, Family Dinner, Quick & Easy, Vegetable, Gluten, Milk, Soy, Tree Nuts, Wheat, Entrées, Fall, In Season, Spring, Summer, Winter,