Portabello Flatbread with Truffle Oil

Grimmerick · November 2011

I wanted to share a really flavorful recipe that I figured out after having this at a tapas restaurant. I don't see truffle oil used very often but it is now one of my favorite oils. This is fairly low calorie and extremely yummy and pretty simple to make. This is something to have when you feel like cooking something that is healthy but a little more on the gourmet side.

You will need:
1Tblsp Truffle Oil ( I used white)
1oz Gruyere Cheese (shredded)
1oz Parmesan Cheese (shredded)
1/4 cup sliced up onions
1/4 cup portabello mushrooms (I used baby ones)
a handful or a little more of fresh arugula
pinch of garlic salt
1 Flatout Flatbread (I used Light whole wheat)

Preheat the oven to 425
Place flatbread on pan. Drizzle and rub in a little of the truffle oil. Sprinkle some garlic salt over that. In a pan sprinkle a little more truffle oil and some garlic salt over thinly sliced mushrooms and onions(I thinly sliced and threw in one clove of garlic too). Cook on a little over medium heat until the onions and mushrooms are soft and shiny. Don't Caramelize the onions. you want them and the mushrooms to be limp. Let the mushroom and onions cool just a bit and then place them on the flatbread, cover with most of the cheese and bake until flatbread is crispy and cheese is melted and bubbling a bit about 15 minutes. Once it's out of the oven, take a good handful of arugula and spread in over the top of the flatbread (you want to use a good amount). Sprinkle with the rest of the cheese and drizzle with remaining truffle oil. I sprinkled on a little more garlic salt too.

Slice it up and it's ready to go. This was really delicious and a nice change from the typical healthy food I cook at home.

Serves- 1
Per Serving: 471cal, 21carb, 34fat, 29pro, 9fib, 967sod

Enjoy!