Roasted Mushroom and Spinach Flatbread with Crescenza-Stracchino

Ingredients

3 1/2 to 4 cups sliced mixed mushrooms, about 12 oz. (e.g. oyster, cremini, and white)
Olive oil (for drizzling)
3⁄4 tsp. aleppo pepper or 1⁄2 tsp. red pepper flakes
Kosher salt
1/2 bunch fresh spinach (washed and dried using a salad spinner)
2-14 oz. flatbread (crisp using package instructions)
8 oz. BelGioioso Crescenza-Stracchino™ cheese, sliced

Directions

Preheat oven to 425 degrees.

Toss mushrooms on a sheet tray with olive oil, aleppo pepper, and salt. Roast for 10 min and set aside.

Place flatbread on separate sheet trays and drizzle with olive oil. Distribute the mushrooms and spinach across both pieces of flatbread. Place half of the sliced Crescenza-Stracchino cheese on each flatbread spreading out the pieces evenly.

Bake for 6-8 minutes. Sprinkle with fresh ground pepper before slicing and serving.

Recipe Videos

Ingredients

3 1/2 to 4 cups sliced mixed mushrooms, about 12 oz. (e.g. oyster, cremini, and white)
Olive oil (for drizzling)
3⁄4 tsp. aleppo pepper or 1⁄2 tsp. red pepper flakes
Kosher salt
1/2 bunch fresh spinach (washed and dried using a salad spinner)
2-14 oz. flatbread (crisp using package instructions)
8 oz. BelGioioso Crescenza-Stracchino™ cheese, sliced