Mushroom & Brie Flatbreads
These Mushroom & Brie Flatbreads feature a crispy, tender homemade flatbread generously layered with caramelized mushrooms, creamy brie, crunchy pecans, and a savory garlic-thyme sauce for a dish that feels refined yet comforting.
Mushroom & Brie Flatbreads
If you want a recipe that elevates a casual meal, these Mushroom & Brie Flatbreads are sure to impress. The flatbread is topped with slow-cooked, caramelized mushrooms and onions and melty brie, finished off with crunchy pecans and a rich garlic-thyme sauce that brings everything together. A final touch of fresh thyme adds a burst of brightness to every bite.
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Servings:
Ingredients
- 1 recipe Flatbreads
Veggies
- 2 Tablespoons extra virgin olive oil
- 16 ounces mushrooms sliced, use a variety of mushrooms types
- 1 medium onion sliced thin
- 1 teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
Sauce
- ½ Tablespoon ghee
- ¾ Cup Milk
- 2 Tablespoons white wine
- 1 teaspoon Dijon mustard
- 4 cloves fresh garlic minced
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon salt
- 1 Tablespoon spelt
Toppings
- 3 ounces brie sliced
- ½ Cup Chopped pecans
- Several fresh thyme sprigs or fresh thyme leaves plus a few springs for topping after baking
Instructions
- Make flat bread according to linked recipe directions. Set aside.
- Make Veggies: Heat olive oil in large sauté pan over medium heat. Add mushrooms, onions, pepper, salt, and garlic powder. Stir to combine. Cook until browned and caramelized (about 20-30 min.), stirring occasionally. Towards end of cooking, you may need to add a small amount of water (1 tablespoon or so) occasionally to deglaze the pan and keep from burning. You want browning. Remove from heat and set aside.
- While veggies are cooking, make Sauce: In small saucepan over medium-low heat, melt ghee. Add garlic and cook 30 sec., stirring constantly. Add white wine and cook 1 min. Add milk, salt, Dijon mustard, and dried thyme. Whisk together and continue whisking for 4-5 minutes to thicken slightly. Add spelt and whisk 1 more minute. Remove from heat, cover, and set aside.
- Preheat oven to 425℉. Place flatbreads on two baking racks set on baking trays. Divide sauce evenly among the flatbreads, spreading into a thin layer on each. Top with veggies, brie slices, chopped pecans, and thyme. Bake 10-15 minutes until brie is melted and toppings are hot. After removing flatbreads from oven, top with fresh thyme sprigs, if desired.
Notes
- I serve this with a simple arugula salad (arugula sprinkled with salt, pepper, and garlic powder, and tossed in extra virgin olive oil and vinegar). I just add the dressed arugula to the top of the pizza – it’s delicious eaten together.
- These flat breads are also good with goat cheese in place of the brie.
- Flatbreads can be made ahead and either refrigerated or frozen.
- Times were calculated with making the flatbreads.
Nutrition
Serving: 1topped flatbread | Calories: 412kcal | Carbohydrates: 40g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 655mg | Potassium: 430mg | Fiber: 7g | Sugar: 5g | Vitamin D: 204µg
Calories: 412kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Why I Love These Mushroom & Brie Flatbreads
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