claire freehafer

ingredients

• 4 flatbreads
• 18 oz cremini mushrooms, thinly sliced
• 1 shallot, thinly sliced
• 1 lemon, cut into wedges
• 1 tsp italian seasoning
• 2 c italian cheese blend, shredded
• 10 tsp truffle oil
• 4 oz arugula
• 1 tbsp olive oil

instructions

1. place 2 foil-lined baking sheets on top and middle rack and preheat oven to 425 degrees.

2. heat a large drizzle of olive oil in a large pan over medium-high heat. add mushrooms, shallot, and half the italian seasoning. cook, stirring, until browned and softened, 8-10 minutes. season with salt and pepper; remove pan from heat.

3. remove preheated baking sheets from oven and carefully place flatbreads on them. top with cheese, remaining italian seasoning, and mushroom mixture. season with salt and pepper.

4. bake flatbreads on top and middle racks until cheese is melted and crust is golden, 7-9 minutes. swap rack positions halfway through baking. remove from oven, then drizzle with truffle oil to taste.

5. while flatbreads bake, in a medium bowl, toss arugula with a drizzle of olive oil and a squeeze of lemon juice to taste. season with salt and pepper.

6. slice flatbreads into pieces. divide between plates and serve with salad on the side. if you like, you can top your flatbreads with the salad instead.