Mushroom and Red Pepper Flatbread

Mushroom and Red Pepper Flatbread image


  • 1 tsp. olive oil
  • 8 ounces white button mushrooms, sliced
  • 1/2 cup Hood® Cottage Cheese with Chive
  • 1 2-oz. flatbread
  • 1/2 small red bell pepper, cut crosswise into ¼-inch slices
  • 2 ounces goat cheese, crumbled
  • 1/4 tsp. dried oregano


  • STEP 1

    Preheat oven to 400˚F. In a medium skillet, heat oil over medium heat. Add mushrooms and sauté until soft. Season with salt, if desired.

  • STEP 2

    Place cottage cheese in blender or food processor. Blend until smooth, about 45 seconds to one minute.

  • STEP 3

    Place flatbread on baking sheet. Place in preheated oven for 3 to 4 minutes to toast slightly. Remove baking sheet with flatbread from the oven. Spread evenly with cottage cheese. Top with mushrooms and red bell pepper. Sprinkle with goat cheese and oregano.

  • STEP 4

    Place in oven. Bake for 5-7 minutes, or until just crispy. To serve as an appetizer, cut into 5 triangle-shaped pieces. For a main meal, cut in half to make two servings.


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