Creamy Mushroom & Spinach Flatbread with Fontina & Cheddar

Creamy Mushroom & Spinach Flatbread

with Fontina & Cheddar

50 MIN
4 Servings
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    From the Test Kitchen

    To create this hearty flatbread, we’re baking chewy focaccia bread under layers of creamed spinach, mushrooms, and onion, plus a duo of melty cheeses, then topping it all with pleasantly tart pickled peppers.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Creamy Mushroom & Spinach Flatbread with Fontina & Cheddar
    Title
    • 1 Piece Focaccia Bread
    • 5 oz Baby Spinach
    • ½ lb Mushrooms
    • 2 cloves Garlic
    • 1 oz Pickled Peppadew Peppers
    • 2 Yellow Onions
    • 4 oz Fontina Cheese
    • 4 oz White Cheddar Cheese
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Crème Fraîche
    • 2 Tbsps Hot Sauce
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the fontina and cheddar on the large side of a box grater; combine in a large bowl. Halve the bread horizontally.

    Cook & finish the vegetables
    2 Cook & finish the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted. Transfer to the bowl of grated fontina and cheddar. Add the crème fraîche and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

    Assemble the flatbread
    3 Assemble the flatbread

    Place the halved bread on a sheet pan, cut side up. Evenly top with the finished vegetables and half the parmesan; season with salt and pepper.

    Bake the flatbread & serve your dish
    4 Bake the flatbread & serve your dish

    Bake the flatbread, rotating the sheet pan halfway through, 15 to 17 minutes, or until the cheese is melted and the edges of the bread are lightly browned and crispy. Carefully transfer to a cutting board and let stand at least 2 minutes. Cut into equal-sized pieces. Serve the finished flatbread garnished with the remaining parmesan and chopped peppers. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the fontina and cheddar on the large side of a box grater; combine in a large bowl. Halve the bread horizontally.

    2 Cook & finish the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted. Transfer to the bowl of grated fontina and cheddar. Add the crème fraîche and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

    Cook & finish the vegetables
    Assemble the flatbread
    3 Assemble the flatbread

    Place the halved bread on a sheet pan, cut side up. Evenly top with the finished vegetables and half the parmesan; season with salt and pepper.

    4 Bake the flatbread & serve your dish

    Bake the flatbread, rotating the sheet pan halfway through, 15 to 17 minutes, or until the cheese is melted and the edges of the bread are lightly browned and crispy. Carefully transfer to a cutting board and let stand at least 2 minutes. Cut into equal-sized pieces. Serve the finished flatbread garnished with the remaining parmesan and chopped peppers. Enjoy!

    Bake the flatbread & serve your dish
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