Best 3 Vegan Artichoke And Mushroom Flatbread Recipes
Vegan artichoke and mushroom flatbread is a delicious and satisfying meal that is perfect for any occasion. This vegetarian dish is packed with flavor, thanks to the combination of savory artichokes, earthy mushrooms, and tangy vegan cheese. It is also a great source of protein and fiber, making it a healthy and filling option. Whether you are looking for a quick and easy weeknight dinner or a show-stopping appetizer for your next party, this vegan artichoke and mushroom flatbread is sure to please everyone at your table.
Let's cook with our recipes!
VEGAN ARTICHOKE AND MUSHROOM FLATBREAD
Quick and easy vegan flatbread that's great for brunch or dinner! All the flavors come together seamlessly for this culinary delight!
Provided by MeatOrVegan
Categories Pizza
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Let pizza dough sit out until it comes to room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.
- Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.
- While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.
- Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 60.2 g, Fat 12.5 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 1.4 g, Sodium 862.9 mg, Sugar 7.2 g
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
ARTICHOKE STUFFED MUSHROOMS
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Provided by ChicagoCookie84-Anita
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g
Tips:
- For a crispy flatbread, use a pizza stone or baking sheet. Preheat the stone or sheet in the oven before baking the flatbread.
- If you don't have a pizza stone or baking sheet, you can use a large cast-iron skillet.
- To make sure the flatbread is cooked evenly, rotate it halfway through the baking time.
- Top the flatbread with your favorite toppings. Some popular options include:
- Vegan cheese
- Roasted vegetables
- Fresh herbs
- Sauce
- Serve the flatbread warm, cut into slices.
Conclusion:
Vegan artichoke and mushroom flatbread is a delicious and easy-to-make appetizer or main course. It's perfect for parties or potlucks, and it can be customized to your liking. With a crispy crust, flavorful toppings, and a creamy sauce, this flatbread is sure to be a hit. So next time you're looking for a satisfying and satisfying vegan meal, give this flatbread a try. You won't be disappointed!
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