Mushroom Flatbreads with Tricolor Roasted Peppers

Name: Mushroom Flatbreads with Tricolor Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 8 ounces assorted mushrooms (such as crimini and stemmed shiitake), sliced; 3/4 cup chopped red onion; 1 tablespoon chopped fresh sage; 2 1/2 cups all purpose flour; 3/4 cup nonfat dry milk powder; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup cold water; 2 1/2 tablespoons butter, room temperature; 3 tablespoons (about) olive oil; Tricolor Roasted Peppersl

Servings: persons

2 tablespoons (1/4 stick) butter
8 ounces assorted mushrooms (such as crimini and stemmed shiitake), sliced
3/4 cup chopped red onion
1 tablespoon chopped fresh sage
2 1/2 cups all purpose flour
3/4 cup nonfat dry milk powder
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
2 1/2 tablespoons butter, room temperature
3 tablespoons (about) olive oil
Tricolor Roasted Peppersl

1
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
2
Add mushrooms and onion and saute until mushrooms are tender and juices evaporate, about 9 minutes.
3
Mix in sage.
4
Season to taste with salt and pepper.
5
Cool.
6
Combine flour, milk powder, baking powder and 1 teaspoon salt in processor.
7
Add 3/4 cup water and 2 1/2 tablespoons butter; blend until soft sticky dough forms, about 2 minutes.
8
Transfer dough to large bowl.
9
Add mushroom mixture.
10
Using hands, mix dough until well combined.
11
Let dough stand uncovered 20 minutes.
12
Turn dough out onto generously floured work surface.
13
Divide dough into 8 pieces.
14
Roll out each piece on work surface to 6-inch round.
15
Preheat oven to 250F.
16
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
17
Add 1 flatbread and cod cook until brown and cooked through, about 2 minutes per side.
18
Transfer to baking sheet; keep warm in oven.
19
Repeat with remaining flatbreads, adding more oil to skillet as necessary.
20
Cut breads into quarters.
21
Serve with Tricolor Roasted Peppers.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 8 ounces assorted mushrooms (such as crimini and stemmed shiitake), sliced, 3/4 cup chopped red onion, 1 tablespoon chopped fresh sage, and more.

Yes, Mushroom Flatbreads with Tricolor Roasted Peppers falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!