Mushroom & Creamy Vidalia Onion Flatbreads

🥘 Ingredients

• arugula
  2 c
• black pepper
  ½ tsp
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  4 oz
• flatbreads
  2 unit
• lemon
  1 unit
• olive oil
  2 tbsp
• salt
  ½ tsp
• tomato
  1 unit
• vidalia onion paste
  2 tbsp
• zucchini
  1 unit

🍳 Cookware

• small bowl
• baking sheet
• large pan
• large bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Drop cream cheese into a small bowl of warm water to soften. Trim and thinly slice button mushrooms . Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch half-moons. Dice tomato into ½-inch pieces. Quarter lemon .

   cream cheese: 4 oz, button mushrooms: 8 oz, zucchini: 1 unit, tomato: 1 unit, lemon: 1 unit
2. 

   2

   Place flatbreads on a baking sheet . Bake until golden brown and crispy ⏱️ 8 minutes .

   flatbreads: 2 unit
3. 

   3

   Meanwhile, heat a large drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and zucchini; season with salt and black pepper . Cook, stirring occasionally, until veggies are softened and lightly browned ⏱️ 6 minutes . Set aside.

   cooking oil: 1 tbsp, salt: ½ tsp, black pepper: ½ tsp
4. 

   4

   Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and vidalia onion paste in same bowl; whisk until smooth and creamy.

   vidalia onion paste: 2 tbsp
5. 

   5

   Place arugula and tomato in a large bowl . Add juice from one lemon wedge and a drizzle of olive oil . Season with pepper and toss to combine.

   arugula: 2 c, olive oil: 2 tbsp
6. 

   6

   Evenly spread flatbreads with Vidalia cream and top with veggies. Cut into squares and divide between plates; top with arugula salad. Serve.