Pesto Tomato & Mushroom Flatbreads

Pesto Tomato & Mushroom Flatbreads Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 5 minutes


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)


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.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑