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+ servings

Japanese Mushroom Flatbread Recipe

Servings 4


  • 1 teaspoon olive oil
  • 2 cups Japanese Brown Beech Mushrooms (or other Asian mushrooms like fresh shiitake)
  • 1/2 small onion, very thinly sliced
  • 1 large piece naan flatbread, about 8x14 inches
  • 2 tablespoons prepared basil pesto sauce
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon grated parmesan cheese
  • 3 to 4 fresh basil leaves, chiffonade


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