This portabellini mushroom, pesto and bocconcini flatbread is a super speedy way to get something utterly delicious on the table. The meaty mushrooms add a fabulous umami punch and great texture. Tailor these as much as you like by playing with your favourite toppings and flavour combinations.
The husband and I have been steadily reducing our intake of animal products and meat specifically. So mushrooms have become a large part of our diets. They’re versatile, delicious and best of all cheap! So they really convince you never to want another piece of steak again. On top of that they’re just really good for you. So when asked by the South African Mushroom Farmers’ Association whether I wanted to take part in their #festivemushrooms campaign I said hell yes!
The brief was to come up with a yummy mushroom recipe using our local cultivated varietals. If you’re looking for yummy then look no further. This meal will very easily become a weeknight staple! Keep up to date with the #festivemushrooms campaign and follow the SAMFA blog for more delicious recipes!
Portabellini & bocconcini flatbread
Makes 2 large flatbreads
2 flatbreads – homemade or store bought
500g Portabellini mushrooms
1 large white onion, diced
Fresh thyme sprigs
Olive oil for frying
Salt and pepper
150g Bocconcini mozzarella
Fresh baby herbs and leaves
For the pesto:
1 clove garlic
1 tsp sea salt
40g fresh basil leaves
40g fresh rocket
30g Parmesan cheese, grated
80ml extra virgin olive oil
Squeeze of fresh lemon juice
If you aren’t in a massive hurry to get lunch or dinner on the table then I suggest making the flatbread yourself. It’s deeply satisfying making dough with your hands and there’s something super duper rewarding about knowing you’ve made that baby from scratch. Also it really takes a couple of seconds to throw together.
I use a very simple flatbread recipe:
200g self-raising flour
250g full fat Greek yoghurt
1 pinch of salt
In a bowl mix together the yoghurt, flour and salt until it forms a dough.
Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes.
Roll out each section of dough using plenty of flour to prevent sticking or tearing.
Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.
For the pesto:
Using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.
For the flatbreads:
Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.
Preheat oven to 200C and move the rack to the upper shelf.
Brush flatbreads with the basil pesto. Top each one with half of the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown.
Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves. Slice, serve and enjoy!