Caramelized Onion and Mushroom Flatbread

21 Sep


Okay. I promise. This is going to be the last time I post a mushroom recipe in a while. I hope, at least. I can probably change the blog title to “Mushroom Fanatic” if I keep posting mushroom recipes.

Anyhow… this is a fantastic recipe. Seriously. One of the best I’ve ever done. The combination of baby bella mushroom, truffle oil, sweet caramelized onions, and cheese. You can’t resist it. I ate the whole thing in one setting.


1 cup sliced baby Portabella mushroom

1/2 yellow onion, sliced

1/2 serving pizza dough

drizzle of truffle oil

salt & pepper

Cheese- parmesan or blue/gorgonzola (Iused parmesan because I didn’t have blue or gorgonzola)



Have sliced mushrooms stand by.


Caramelize onions- low and slow.
On low heat with oil, spread out onion on the skillet. Cook for 30 minutes, or until onions are translucent with a light golden color.


roll out the dough thin! As you can see, it’s okay to have an uneven shape. according to me anyway.

4. Preheat oven to 400 degrees.


secret ingredient, always.
Also have it stand by.


once the onions are caramelized, toss in the mushroom and drizzle truffle oil, salt, and pepper. Cook for about 3 minutes.


Layer the onion/mushroom mixture on the dough.


Don’t forget cheese! I only did parmesan because I didn’t have blue or gorgonzola cheese on hand. After throwing the cheese, place the flatbread in oven for about 9-10 minutes, until the edges are golden and crispy.


And here it is, the final product ready for my belly.

The flatbread is so crispy and the sweetness from the onions blends so perfectly with the woodsy mushroom. Try it! It’s absolutely delicious.


One Response to “Caramelized Onion and Mushroom Flatbread”

  1. healthygirlandthecity September 21, 2012 at 10:55 am #

    yuuuuuum…sounds sooo good!

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