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Mushroom & Caramalized Onions Flatbread

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2


  • 1 naan (flatbread)
  • 8 oz baby bella mushrooms
  • 1/2 white onion, sliced
  • 3-4 slices fresh mozzarella cheese (please use fresh, not shredded!)
  • balsamic glaze to drizzle
  • handful arugula
  • 2 tbsp olive oil
  • 1 tbsp butter

Bechamel Sauce

  • 1/4 white onion, chopped
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp flour
  • 2 tbsp butter
  • 2 cups unsweetened almond milk (or whatever milk you'd like- just not sweet or flavored)
  • 3 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp adobo seasoning (or complete seasoning)
  • salt & pepper to taste


Bechamel Sauce

  • Sautee chopped onions in olive oil on medium heat for about two minutes. Then add minced garlic and sautee for another minute. Be careful not to burn the garlic.
  • Add in flour and whisk for about 2 minutes. Then add butter and continue to whisk for 2 minutes.
  • Add milk, remaining seasonings, and turn heat to low. Whisk all ingredients until fully incorporated and let the sauce thicken. It will thicken fast so pay attention to the texture.

Caramelized Onions

  • Saute the sliced onions in olive oil on low-medium heat for about 12-15 minutes or until they caramelize. Remember to stir the onions every 2-3 minutes, so they won't stick to the pot.

Sauteed Mushrooms

  • Sautee the mushrooms in olive oil and 1 tbsp of butter until tender. Add salt & pepper to taste.

Assemble the Flatbread

  • Preheat oven to 400 degrees. Place naan flatbread on a baking sheet. Spread the bechamel sauce over the flat bread. Add mushrooms, caramelized onions, and top with the fresh mozzarella. Bake on 400 degrees for 12 minutes, then broil for 3 minutes.
  • Remove flatbread from the oven and let cool. Then add handful of arugula and top with balsamic glaze.
  • Enjoy! :)