Pesto Tomato & Mushroom Flatbreads

Pesto Tomato & Mushroom Flatbreads Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 5 minutes

Ingredients

2 large or 4 small flatbreads or naan

8-oz cremini mushrooms, sliced

1 Tbsp shoyu, tamari or soy sauce

salt and freshly ground black pepper, to taste

½ cup Lemony Arugula Pesto

2 heirloom tomatoes, thinly sliced

2-oz vegan ricotta cheese (optional)

Instructions

1Toast the flatbread or naan. Spread with 2 tablespoons (or more!) of Lemony Arugula Pesto.

2Meanwhile, in a small heated skillet, add the mushrooms and the shoyu. Cook, stirring often until the mushrooms release liquid and are browned all over (about 5 minutes). Season with salt and pepper, to taste.

3To assemble the flatbreads, top with slices of the heirloom tomato, followed by the mushrooms. Top with the vegan ricotta cheese, if using. Cut into wedges and serve.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.