Mushroom and Spinach Flatbread

Mushroom and Spinach Flatbread is a delightful, savory dish that combines earthy mushrooms and fresh spinach atop a crispy flatbread base. Perfect for a quick lunch, this dish is both nutritious and satisfying, offering a burst of flavor in every bite.

Ingredients

• Whole wheat flatbread - 2 pieces
• Fresh spinach - 100 grams
• Mushrooms (sliced) - 150 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Feta cheese (crumbled) - 50 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and tender.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt, black pepper, and red pepper flakes if using. Remove from heat.
5. Place the flatbreads on a baking sheet. Brush each flatbread with the remaining tablespoon of olive oil.
6. Evenly distribute the mushroom and spinach mixture over the flatbreads.
7. Sprinkle crumbled feta cheese over the top of the mushroom and spinach mixture.
8. Bake in the preheated oven for 10-12 minutes, or until the edges of the flatbread are crispy and the cheese is slightly melted.
9. Remove from the oven and drizzle with lemon juice before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from spinach and mushrooms.
• Whole wheat flatbread provides dietary fiber and sustained energy.

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