Creamy Mushroom & Spinach Flatbread with Fontina & Garlic

Creamy Mushroom & Spinach Flatbread

with Fontina & Garlic

45 MIN
+$1.99/serving 4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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    From the Test Kitchen

    To create this hearty pizza, 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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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    ingredients
    Creamy Mushroom & Spinach Flatbread with Fontina & Garlic
    Title
    • 3 oz Soppressata
    • 1 Piece Focaccia Bread
    • 5 oz Baby Spinach
    • 2 cloves Garlic
    • 4 oz Fontina Cheese
    • ¼ cup Grated Parmesan Cheese
    • 2 Yellow Onions
    • ½ lb Mushrooms
    • ¼ cup Crème Fraîche
    • 2 Tbsps Hot Sauce
    • 4 oz White Cheddar Cheese
    • 1 oz Pickled Peppadew Peppers
    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, as much of the soppressata as you'd like (you may have extra), and half the parmesan.

    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, as much of the soppressata as you'd like (you may have extra), and half the parmesan.

    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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