Truffle Mushroom Flatbread

• Flatbread(2)
• Mushroom(300 g)
• Garlic(2 cloves)
• Mozzarella(150 g)
• Parmesan(45 g)
• Cream cheese(80 g)
• Truffle oil(2 tsp)
• Olive oil(2 tbsp)
• Thyme(1 tsp)
• Black pepper(1 tsp)
• Salt(¾ tsp)
• Arugula(60 g)
• Lemon(1)

Method

1. 1

   Preheat the oven to 220°C. Slice the {Mushroom}, finely chop the {Garlic}, grate the {Mozzarella} and {Parmesan}, and halve the {Lemon}.

   ~5 min

2. 2

   Heat {Olive oil} in a large pan over medium-high heat. Add the {Mushroom}, {Salt}, {Black pepper}, and {Thyme}, then cook until the mushrooms release their moisture and turn golden at the edges, 6 minutes. Stir in the {Garlic} for the last minute.

   ~7 min

3. 3

   Place the {Flatbread} on a tray. Spread each with the {Cream cheese}, then scatter over the cooked mushrooms, {Mozzarella}, and {Parmesan}. Bake until the cheese is melted and the edges are crisp, 8 minutes.

   ~9 min

4. 4

   Toss the {Rocket} with a squeeze of {Lemon}. Shower over the extra {Parmesan} if using.

   ~2 min

5. 5

   Finish the flatbreads with the {Truffle oil}, slice, and serve with the rocket salad alongside.

   ~5 min