Spinach, Mushroom and Brie Flatbread with Garlic Cream is a savory, creamy flatbread recipe made with sautéed mushrooms, baby spinach, melty brie cheese, and a rich garlic-Parmesan cream sauce over crispy naan.
Ingredients
- 2 large flatbreads or naan (200 g total)
- 1 cup mushrooms, sliced (100 g)
- 1 cup fresh spinach (30 g)
- 5 oz brie cheese, sliced (140 g)
- 1 tablespoon olive oil (15 ml)
- 1/2 teaspoon salt (3 g)
- 1/2 teaspoon black pepper (2 g)
- 1/2 cup heavy cream (120 ml)
- 1 garlic clove, minced
- 1 tablespoon grated Parmesan (10 g)
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Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat.
- Sauté sliced mushrooms with salt and pepper for 5–7 minutes until golden. Set aside.
- In a small saucepan, simmer garlic and cream over low heat for 3–4 minutes.
- Stir in Parmesan and cook until slightly thickened. Remove from heat.
- Place flatbreads on a baking sheet.
- Spread garlic cream evenly over each flatbread.
- Top with spinach, sautéed mushrooms, and slices of brie.
- Bake for 10–12 minutes or until brie melts and edges turn golden.
- Slice and serve warm.
Notes
– Use camembert or goat cheese as brie alternatives.
– Add caramelized onions or walnuts for variation.
– Store leftovers in the fridge for up to 3 days.
– Reheat in the oven to maintain crispness.
– Can be assembled and frozen before baking.