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Spirulina Pesto Mushroom Flatbread (V/GF)

Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 flatbreads
Author Bunny

Ingredients

Pesto

  • 2 cups fresh basil moderately packed
  • 1 cup fresh spinach moderately packed
  • 1/2 cup almonds
  • 2 large garlic cloves peeled and minced
  • Juice from one lemon
  • 1 tsp spirulina powder
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup olive oil

Flatbread

  • 2 pieces of flatbread (I use Ancient Grain's brand)
  • 1 tbsp olive oil + extra for brushing flatbreads
  • 1 8 oz package cremini mushrooms chopped
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried thyime
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions

Pesto

  1. Add all of the ingredients to a food processor and process until smooth. You may need to stop the food processor once to scrape down the sides.

  2. Enjoy! Store leftovers covered in the refrigerator.

Flatbread

  1. Preheat oven to 400 degrees (or follow the instructions on your flatbread package for cooking temperature and time for flatbreads).

  2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once oil is hot, add the chopped mushrooms and then stir in the seasonings until the mushrooms are evenly coated.

  3. Cook mushrooms until browned and tender, about 5-10 minutes. I like to cook them for as long as I can without them burning. Once done, remove mushrooms from heat and set aside.

  4. Brush the flatbreads with a little olive oil, then spread a layer of the pesto on each flatbread, then top the flatbreads with the cooked mushrooms.

  5. Bake the flatbreads right on the rack of your oven just until the flatbreads are golden brown on the edges, about 5-10 minutes. 

  6. Serve immediately and enjoy!