Mushroom and goat cheese flatbreads

The mushroom flatbreads can be baked or grilled and make a great meatless Monday dinner.

If you find yourself, like me, constantly reaching for beautiful mushrooms at the grocery store, these flatbreads are for you! Somewhere between a pizza and a mushroom crostini, these flatbreads have been a hit with my whole family. The creamy goat cheese with a little zip from lemon zest sets off the meaty, garlicky mushrooms.

How to make mushroom and goat cheese flatbreads

I have to ask you to do one fiddly thing for this recipe, which is to cook the mushrooms in three batches. Can you cook them in one batch? Absolutely. Will it be the same if you do? Probably not. If the mushrooms are crowded in a pan, they won’t achieve that beautiful golden color that comes from caramelization, which is what you want.

If you are pinched for time, you are welcome to try cooking all the mushrooms at once, but they will need more time as a full back, because a lot of their liquid will come out and need to be cooked off.

Otherwise, these flatbreads come together so quickly and easily. You could even make the mushrooms and goat cheese mixture in advance, and then just assemble the flatbreads prior to baking.

Tips and substitutions for mushroom and goat cheese flatbreads

  • Any mushroom will do. You can use whatever mushrooms you like for these flatbreads. I encourage exploring a local Asian market for the wide variety of (often extremely affordable) mushrooms. Some mushrooms may have slightly different cook times than I list in the directions, so taste your way to doneness. Taste a bit along the way, and pull them off the heat when they have reached a texture you like.
  • Vegan-ize it. While I haven’t tried a vegan version myself, I know there are some fantastic vegan cheese brands and vegan naan/flatbread that I expect would work really well here. You can also swap the butter for more olive oil.
  • Crunchy crust or soft crust – it’s your choice. If you prefer a crunchier crust to your flatbreads, you’ll want to grill them or bake them directly on the oven rack. You can also preheat them longer to guarantee crispiness. If you like a softer crust, either don’t preheat them (especially if you’re grilling), or bake them on a sheet pan after assembly.

Mushroom and goat cheese flatbreads

The mushroom flatbreads can be baked or grilled and make a great meatless Monday dinner.


1.5 lbs sliced mushrooms ( use whatever mix you like, such as cremini, shiitake, and oyster)

4 Tablespoons butter

3 Tablespoons olive oil

1 1/2 teaspoons chopped fresh thyme

3 teaspoons fresh garlic, minced (about 3 cloves)

1/4 cup dry white wine

4 oz. goat cheese, ideally at room temp

2 Tablespoons cream, half & half, or milk

zest of 1 large lemon

1 teaspoon black pepper

4 naan breads (or similar flatbread), fresh or frozen – I like using garlic naan

6 oz. shredded mozzarella cheese

2 Tablespoons chopped parsley


  1. Cook the mushrooms in 3 batches. Heat a large skillet over medium-high heat. When hot, add one tablespoon each of olive oil and butter, and let the butter melt. Add in 1/3 of the mushrooms and toss them in the butter and oil. Spread the mushrooms in the pan and let cook, undisturbed, for 3-4 minutes until the bottoms have browned. Stir the mushrooms and add 1 tsp. garlic, 1/2 teaspoon thyme, and a large pinch of salt (about 1/4 teaspoon). Continue to cook another 2-3 minutes until the mushrooms are cooked through. Remove the mushroom from the skillet and carefully wipe out the pan. Repeat this step two more times to cook the remaining mushrooms in similar-sized batches.
  2. Finish the mushrooms. When the final mushroom batch is cooked, add all the mushrooms back into the skillet, then add in the 1/4 cup of white wine and 1 tablespoon of butter. Let the wine cook until mostly evaporated. Taste the mushroom and season with additional salt as needed.
  3. Make the goat cheese spread. While the mushrooms cook, make your goat cheese mixture. In a small bowl, mix together the 4 oz. of goat cheese, 2 Tablespoons heavy cream, the zest of a whole lemon, and several large grinds of black pepper (about 1 tsp.) You may need more or less cream depending on how creamy your goat cheese is. You want an easily spreadable mixture.
  4. Pre-heat flatbreads. To grill your flatbreads, preheat your grill to a medium-high heat – around 450 F. To bake your flatbreads, preheat your oven to 425 F. Once your oven or grill is preheated, add your flatbreads directly on the grill grates or oven rack. If your flatbread is frozen, grill or bake for 5-6 minutes. If your flatbread is fresh, grill or bake for 4-5 minutes. You want the flatbreads to just start beginning to crisp.
  5. Assemble flatbreads. Once all components are ready (mushrooms, goat cheese spread, and flatbreads), it’s time to assemble. Spread 1/4 of the goat cheese mixture on each flatbread. Top with 1/4 of the mushroom mixture. Finish with a couple handfuls of mozzarella cheese – top to your liking.
  6. Bake flatbreads. Once your flatbreads are assembled, you will finish cooking them in the grill or oven. To grill your flatbreads, carefully transfer each flatbread directly to the grill grates and grill for 6-8 minutes until the cheese is melted and the bottom is crispy. To bake your flatbreads, you can bake them directly on the oven rack for an extra crispy crust or transfer the assembled flatbreads to a baking sheet. Bake for 8-10 minutes or until cheese is melted and a little bubbly.
  7. Finish. Top your baked flatbreads with the chopped parsley, slice as desired, and serve! I like to serve these with a simple salad of arugula and shaved parmesan, dressed with lemon juice, olive oil, salt, and pepper.

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