- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 10 mins
- Serves
- 4-6
Ingredients
- 1 large
- flatbread
- 2 tbsp.
- butter
- 30 mL
- 1 cup
- oyster mushrooms, sliced
- 30 g
- 1 small
- red onion, finely chopped
- 2
- cloves of garlic, minced
- 1 cup of Alfredo sauce, homemade or store-bought
- 30 g
- ¼ tsp.
- fresh thyme
- 2.5 mL
- ¾ cup
- baby spinach
- 150 g
- 2 cups
- Monsieur Gustav smoked Gouda, grated
- 230 g
- Salt and pepper, to taste
Directions
- Step 1
- Preheat oven to 220° C (425° F) and line a baking sheet with parchment paper.
- Step 2
- In a large skillet, melt butter over medium-low heat and sauté onions and mushrooms for 8 minutes. Add garlic and continue to sauté for 1 minute. Stir in the Alfredo sauce and fresh thyme. Season to taste.
- Step 3
- Place flatbread on the baking sheet. Pour sauce over the flatbread and spread well. Sprinkle the spinach on top and cover with grated Gouda.
- Step 4
- Bake for 10–12 minutes or until the cheese is golden brown.