Makes 1 Serving
Macros: 355 Cal, Fat 16g, Carbs 36g, Fibre 9g, Protein 17g
1 tsp Avocado Oil
1 1/2 cups Portobello Mushroom (sliced)
Sea Salt & Black Pepper (to taste)
1 tbsp Shallot (sliced)
52 grams Whole Wheat Flatbread
1 cup Arugula
1/4 cup Feta Cheese (crumbled)
Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium-high heat. Cook the portobello with the salt and pepper for about five to eight minutes. Push the portobello to the side and add the shallots. Cook for one to two minutes or until browned and soft.
Top the flatbread with the arugula, portobello-shallot mix, and feta cheese. Transfer to the baking sheet and bake for eight to 10 minutes or until the flatbread is crispy. Cut into slices and enjoy!
Leftovers: Enjoy immediately for best results or refrigerate in an airtight container for up to two days. Re-toast before serving if preferred.
Whole Wheat Flatbread: One flatbread is equal to approximately 52 grams or one medium-size piece of flatbread.
Gluten-Free: Use brown rice tortillas instead of whole wheat flatbread and adjust the baking time accordingly.
Dairy-Free: Use vegan cheese or omit completely.
More Flavour: Add garlic, fresh or dried herbs, diced pear, or figs.
Additional Toppings: Top with red pepper flakes or a drizzle of extra virgin olive oil.