Thursday, October 27, 2011

Mushroom, Garlic, and Parmesan Flatbreads

Since I’ve carb-loaded and cheesed you up all week… why stop now??

This flat bread is to. die. for. Now I know I use that term loosly around here, but here’s the thing – i won’t post something on this blog unless I love it. I mean LOVE. it. If it’s “fair” or just “okay” you can guarantee that you won’t be seeing it on this blog! So you can’t blame me for raving about everything, okay? okay.

Anyhow, a couple of weeks ago, I went to the Cheesecake Factory with my momJess, and Jess’ mom (“Auntie“)… my mom and Auntie were RAVING about the mushroom flatbreads from the new “Skinnylicious menu” and both ordered it.

So we waited and out came the flatbread… Now, if you watch Bachelor/Bachelorette/Bachelor Pad religiously like I do (what?!!), you’ll  appreciate my little side-story here… I suddenly realized that the waitress that brought the flatbreads out was “Crazy Melissa” from Bachelor Brad’s season & Bachelor Pad! haha HOW RANDOM!!! I wanted to say, “hey… You’re crazy Melissa, right?!” but I kept my mouth shut. 🙂

Back to the flatbread… I took one bite and KNEW that I had to replicate that bad boy! And this little homemade version was born… and eaten… and re-made and eaten again. Yep, that good. We made this twice in one week (you KNOW that says something for us non-repeat mealers…).

You can make the flatbreads ahead so you can quickly throw the toppings on and broil when your guests arrive… making it a cinch! Dinner… appetizer… game day treat… whatever you want it to be! So go make this and enjoy it.

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Mushroom, Garlic, and Parmesan Flatbreads

Yield: 3 flatbreads

Prep Time: 15-20 minutes

Cook Time: 10-15 minutes

Total Time: 25-35 minutes


1 pound fresh pizza dough (homemade or from the deli)
8 ounces button or baby bella mushrooms, wiped clean and sliced very thin (1/16"-1/8" slices)
1 cup onion, thinly sliced (about 1/2 small onion)
4 cloves garlic, chopped
3/4 teaspoon salt
fresh cracked black pepper, to taste
3/4-1 cup fresh shaved parmesan cheese, divided
3 teaspoons tarragon, divided
6 teaspoons olive oil, divided
flour, for dusting
2 teaspoons(ish) cornmeal, for the pizza stone


In a non-stick skillet, heat a teaspoon of olive oil over medium-high heat. Add mushrooms, onions, and garlic and saute until soft, about 5-6 minutes. Scoop out onto a paper towel lined plate to allow moisture to drain.

Preheat oven to 475º with your pizza stone in the oven. Divide the ball of dough into 3 equal sized pieces. Roll each piece into a thin oblong shape (don't worry too much about the shape!) using a rolling pin.

On the preheated stone, add a sprinkle of cornmeal (helps prevent the dough from sticking) and place the oblong pieces of dough on there (i find it easiest to do one at a time). Bake for 2-3 minutes, piercing and flattening the dough with a fork as it starts to bubble. Flip and bake for another 2-3 minutes. Remove from oven and repeat with remaining pieces of dough. Note: you may do this step ahead if you wish.

Turn the oven onto broil. Brush each of the flatbreads with 1 1/2-2 teaspoons of olive oil, and evenly spread 1/3 of the mushroom mixture on each of them. Next, sprinkle 1/4-1/3 cup of shaved parmesan onto them and top each with a teaspoon of chopped tarragon. Place in the oven a broil until golden. Remove and serve hot. I like to top mine with crushed red pepper flakes for a little heat!

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27 Responses to “Mushroom, Garlic, and Parmesan Flatbreads”

  1. 1

    Stephanie — October 27, 2011 @ 8:10 am

    I probably should stop reading food blogs before breakfast. Now nothing seems appetizing until I make this!

    • Kristina replied: — October 27th, 2011 @ 9:57 am

      haha who says you can’t make flatbread for breakfast??

  2. 2

    Mike — October 27, 2011 @ 9:05 am

    Please note, three flat breads will feed (1) husband (2 1/2 for him) and (1) wife (1/2 for her). If you like your children, better double up on this dish…it’s the BEST

    • Kristina replied: — October 27th, 2011 @ 9:56 am

      true story… he had an entire flat bread eaten before I was done photographing the first one 😉

  3. 3

    Mandy — October 27, 2011 @ 11:42 am

    Your pictures are GREAT!

    • Kristina replied: — October 27th, 2011 @ 4:46 pm

      awww thanks Mandy!!!

  4. 4

    Liz Anderson — October 27, 2011 @ 12:16 pm

    Crazy Melissa? I don’t know if I’d have stayed in her section, you know?

    Haha — flatbread is nothing but an expensive cracker. Whatever you call it, it looks good 🙂

  5. 5

    Melissa A. — October 27, 2011 @ 1:52 pm

    MUST TRY! I make naan bread and then use it for pizza, but this looks awesomely easy. And I bet it would be excellent for breakfast. OH, and I’m not crazy Melissa…well at least not THAT crazy Melissa. I’m working on my own brand of crazy. Thanks for the great recipes. I have to say that each one of yours I’ve tried has been a huge hit and I can’t say the same about other ‘BIG’ food bloggers. Your site is awesome!

    • Kristina replied: — October 27th, 2011 @ 4:09 pm

      aww *blush* thanks, girl… that means a LOT.

  6. 6

    Bev Weidner — October 27, 2011 @ 2:13 pm

    Duuuuude, yesyesyesyesyes.

  7. 7

    ErinsFoodFiles — October 27, 2011 @ 2:14 pm

    That’s hilarious! I’ve spotted Andrew Firestone (the summer after his season) in downtown Nashville. Oddly, I have never spotted Dr. Travis Stork OR his final girl (Sarah?), who were both from Nashville. However, at this point if I did spot her, I would have no idea, as I forgot what she looks like.

    • Kristina replied: — October 27th, 2011 @ 4:46 pm

      nice!!! yah, I can’t picture Travis’ pick either (even though I’ve literally watched EVERY season!) 🙂

  8. 8

    Kelsea — October 28, 2011 @ 8:32 am

    Hi there,

    I am wondering how to make this if I don’t have a pizza stone…it is on my Christmas list!



    • Kristina replied: — October 28th, 2011 @ 9:20 am

      You can preheat a baking sheet in the oven (in place of the pizza stone)… it may take a bit longer to cook & might not crisp as perfectly but it’ll get the job done! 🙂 PS- hope you get that pizza stone for Christmas – you’ll LOVE it! 🙂

  9. 9

    Mom — October 28, 2011 @ 9:56 am

    This looks SO good T! You are doing such a great job on the blog! I LOVE It…ALL of your recipes are great… Way to GO! Fun weekend ahead… 🙂

  10. 10

    Brittany — October 30, 2011 @ 8:50 pm

    Hey Kristina. I work at Cheesecake Boca and always wondered if people knew who she was when she worked. ha ha thats so funny. She’s not so crazy though, it was all for show! 🙂 Too bad I wasn’t working when you were there! Next time ask for me!

    • Kristina replied: — November 2nd, 2011 @ 4:08 pm

      haha I’m SURE it was all spun that way… sigh “reality” television… 🙂 I didn’t know you worked there! I’m not down there often, but next time I’ll see if you’re working!!

  11. 11

    emily — November 2, 2011 @ 12:25 pm

    This looks SO good! Also, awesome pictures. Seriously–they are amazing!

    • Kristina replied: — November 2nd, 2011 @ 4:07 pm

      thank you SOOOO much Emily – I always feel so stinking clueless with my camera, so that means a LOT! xox

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    Karen — July 9, 2015 @ 7:50 pm

    No where in recipe did I see where to add the S andP??

  16. 16

    Courtney Thompson — October 26, 2015 @ 10:00 pm

    OMG HECK YEA!!! More delicious than I would have thought. Amaaaazing! Quick fix. Inexpensive. Flavors are delicious – I’m going to call this ‘Better than CPK Flatbread’. Although next time, I’m going to buy the dough already baked. This was my first time rolling dough and mines kept shrinking when I tried moving from counter to pan (did not have a pizza stone). My flat bread was very delicious but wasn’t too ‘flat’.

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