Creamy Mushroom & Spinach Flatbread with Fontina & Garlic
Game Day

Creamy Mushroom & Spinach Flatbread

with Fontina & Garlic

45 MIN
$12.94/serving 2 Servings
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    From the Test Kitchen

    Kick your game day up a notch this year with our crowd-pleasing selection of dishes—perfect for sharing and snacking. This hearty flatbread features three different kinds of cheeses, earthy mushrooms, and tender spinach, all mixed together with tangy crème fraîche and a touch of hot sauce for a kick of heat.

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    • Nutrition
    • Calories
      1000 Cals (est.)
    Creamy Mushroom & Spinach Flatbread with Fontina & Garlic
    • 3 oz Prosciutto
    • 1 Piece Focaccia Bread
    • 3 oz Baby Spinach
    • 2 cloves Garlic
    • 4 oz Mushrooms
    • 1 Yellow Onion
    • 2 oz Fontina Cheese
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Hot Sauce
    • 2 oz White Cheddar Cheese
    • ½ oz Pickled Peppadew Peppers

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    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 onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina and cheddar on the large side of a box grater; combine in a large bowl. Halve the bread lengthwise. Roughly chop the peppers.

    2 Cook & finish the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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 cheeses. Add the crème fraîche and hot sauce. 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 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. Meanwhile, remove the plastic lining between the slices of prosciutto. Serve the finished flatbread topped with the prosciutto (tearing into bite-sized pieces before adding). Garnish with the remaining parmesan and chopped peppers. Enjoy!

    Bake the flatbread & serve your dish
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