Empty My Fridge
Ree Drummond's Marsala Mushroom and Goat Cheese Flatbread
Ingredients
- Butter1 tbsp
- Olive oil1 tbsp
- Mushroom · sliced8 oz
- Garlic · minced2 cloves
- Marsala¼ cups
- Salt
- Black pepper · ground
- Parsley · finely chopped3 tbsp
- Flatbreads2
- Pesto½ cups
- Mozzarella cheese · finely shredded½ cups
- Goat cheese¾ cups
Instructions
- Preheat the oven to 400°F.
- In a large skillet over medium-high heat, melt the butter with the oil. Add the mushrooms and garlic and sauté for 2 minutes.
- Pour in the Marsala and season with salt and pepper. Keep cooking until the mushrooms are cooked down and most of the liquid is gone, 5 to 7 minutes.
- Stir in 2 tablespoons of the parsley and set the mushrooms aside.
- Place the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, the mushroom mixture and the goat cheese.
- Sprinkle with the remaining 1 tablespoon of parsley.
- Bake for about 15 minutes, until heated through, the cheese is melted and bubbly, and it just begins to brown.
Summarized from Food Network's video. Watch it for the details.
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GarlicCheeseMushroomMozzarella cheeseGoat cheesePesto
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