Go Back
–+ servings
A quick and easy vegan pesto & Portobello mushroom flatbread. The perfect dinner or appetizer.

Vegan Pesto & Portobello Flatbread

Homemade vegan flatbread with tender and meaty Portobello mushrooms and a savory pesto. Make it a meal or an appetizer.
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 , 6 inch (15 cm) round flatbreads

Ingredients

  • 1 batch of flatbread.Click here for the recipe.
  • 1 tbsp 15 ml extra-virgin olive oil
  • 24 oz 680 g sliced portobello mushrooms
  • 3 garlic cloves minced
  • Salt and pepper to taste
  • 1 cup 125 g pesto, This one,This one, or This one.
  • ½ cup 20 g fresh minced basil

Instructions

  • Make the flatbread.
  • Heat a large skillet on medium-high heat and add the oil. When the oil is hot add the mushrooms and cook until they release their water and are soft and dark brown. Add the garlic and cook for two minutes. Remove from the heat.
  • Preheat the oven to 375°F (190°C)
  • Make the pesto and spread a thin layer over the flatbread and layer the mushrooms over the pesto. Place on a cookie sheet and bake for 10 minutes.
  • Sprinkle with the minced basil.
  • Enjoy!