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Kale and Mushroom Flatbread plated up

Kale and Mushroom Flatbread

Kale and Mushroom Flatbread
Recipe By:
  • 2 T. butter, room temperature
  • 1 T. olive oil
  • 4 c. sliced shitake, cremini or button mushrooms (about 8 oz.)
  • 1 medium leek, white and pale green parts only, halved lengthwise, rinsed really well and thinly sliced
  • 2 shallots, thinly sliced
  • Kosher salt and fresh ground black pepper
  • 1 (8-oz.) bunch of kale, stemmed and coarsely chopped
  • ¼ c. chicken broth
  • ⅓ c. dried cranberries, optional
  • ⅓ c. roasted pine nuts, chopped, optional
  • Any shape flatbread or store bought pizza crust
  1. In large skillet, heat butter and olive oil. Add mushrooms, leeks, shallot and salt and pepper.
  2. Cook, stirring frequently, until veggies are soft.
  3. Add kale and cook until wilted.
  4. Add broth and cranberries and pine nuts. Bring to boil and scrape brown bits from bottom of pan with wooden spoon. Taste for seasoning.
  5. In food processor, combine the gorgonzola and cream cheese, sour cream, honey, lemon juice and salt and pepper to taste. Blend until smooth.
  6. Heat your flatbread or pizza crust in oven or grill it.
  7. Spread the cheese layer on the crust. Spoon the kale filling on top.
  8. Cut into slices and serve.
*****You can change up the kale for spinach and use a variety of mushrooms as well as the cranberries and nuts.
Kale and Mushroom Flatbread
Recipe type: Cheesy Layer
Recipe By:
  • 4 oz. crumbled gorgonzola or blue cheese
  • 4 oz. softened cream cheese
  • ½ c. Greek yogurt or sour cream
  • 2 T. honey
  • 2 T. fresh lemon juice
  • Kosher salt and fresh ground black pepper

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