Easy flatbread covered with meaty sauteed mushrooms and velvety goat cheese.

Directions for: Marsala Mushroom and Goat Cheese Flatbread


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 8 oz mixed sliced mushrooms, such as cremini, baby button, portobello
  • 2 cloves garlic, minced
  • ¼ cup Marsala
  • Pinch of kosher salt and freshly ground black pepper
  • 3 Tbsp finely chopped fresh parsley
  • 2 flatbreads
  • ½ cup pesto
  • ½ cup finely shredded mozzarella
  • ¾ cup crumbled goat cheese


1. Preheat the oven to 400ºF.

2. In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.

3. Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.

4. Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.


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