Brown Beech Mushroom Flatbread

• 1 teaspoon Olive Oil
• 4 ounces, weight Beech, Enoki Or Fresh Shiitake Mushrooms
• 1 whole Small Onion, Very Thinly Sliced
• 1 piece Large Naan Flatbread, About 8x14 Inches
• 2 Tablespoons Prepared Basil Pesto Sauce
• 1/2 cups Shredded Mozzarella Cheese
• 1 Tablespoon Grated Parmesan Cheese
• 3 whole Fresh Basil Leaves, Chiffonade

1. 1.
2. Preheat oven to 400F degrees.
3. 2.
4. Heat a skillet over medium high heat, when hot, add the olive oil.
5. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.
6. 3.
7. On the flatbread, spread the basil pesto, avoiding the outer one inch edge.
8. Top the flat bread with the mozzarella cheese.
9. Add the mushroom and onion mixture; and top with the Parmesan cheese.
10. 4.
11. Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted.
12. Sprinkle with the fresh basil.

olive oil, weight beech, onion, flatbread, sauce, mozzarella cheese, parmesan cheese, fresh basil

Taken from tastykitchen.com/recipes/main-courses/brown-beech-mushroom-flatbread/ (may not work)