Mushroom and Arugula Flatbread w/Gruyere

Mushrooms are high on my list (especially when my husband is out of town since he dislikes).  So last night being hubby-free, I put together a quick and easy flatbread that includes some of my favorite flavors.

Gruyere cheese with its nutty texture adds depth and you do not need a lot.  If you can’t find Gruyere, a smoked Swiss will work just as well, or you can omit. Arugula, another addition with a bit of a bite along with caramelized onions all sing together but it’s the balsamic glaze that crashes the party with a balance of sweetness. If arugula is a tad too bitter for your tastebuds, spinach or kale would be good choices too.

You’ll notice I used a dry cooking technique that doesn’t require any oil to brown the vegetables. Save the fat for that little bit of cheese! I had planned to use a pita or homemade dough when I came across the Brooklyn Bred brand – these get nice and crispy in the oven and are only 100 calories per serving.

Recipe – Serves 2 (or 1 if you can’t resist)

4 medium button mushrooms, sliced, stems removed

1/2 of a yellow onion, thinly sliced

2 tablespoons of white wine or water

1/2 cup of shredded Gruyere cheese

1/4 cup of chopped arugula

1/4 teaspoon of chopped rosemary

1 flatbread (I used Brooklyn Bred thin crust)

Balsamic glaze for finishing

Preheat oven to 400 degrees.  Heat a nonstick pan on medium heat for one to two minutes. Add mushrooms and onion, cover for two to three minutes.  Remove cover and add wine to deglaze the pan. Cook for another minute or two.  Remove from heat and spread onto flatbread. Top with cheese, arugula and rosemary. Bake for 4-5 minutes in preheated oven just until warmed and cheese has melted. Drizzle with balsamic glaze.

Don’t have balsamic glaze?  You can make your own:

1/2 cup of balsamic vinegar

3 tablespoons of brown sugar

Combine ingredients in small saucepan.  Bring to boil then reduce to low and simmer for about 15 minutes or until the mixture has reduced by about half.  You’ll know when it’s ready as it should coat the back of a spoon. Let cool then pour into container and store in the fridge.