Mushroom and Roasted Garlic Flatbread with Fontina
and miso-lemon Brussels sprouts
Mushroom and garlic lovers - this one is for you! (Though we're certain the savory, nutty flavors of roasted garlic and mushrooms will make anyone a fan of this cheesy flatbread.) Don't rush cooking the mushrooms. Cooking them for longer will give them a rich, almost meaty, texture and flavor.
Smarts: Roasting garlic completely changes its flavor, making it slightly sweet with none of the bite it has when served raw so you can use much more. Because the garlic needs 40 minutes in the oven, this is a great step to do ahead of time. The rest of the meal will come together fast.
- Garlic - 1 head
- Foil - for roasting
- Oil, cooking - 2 Tbsp
- Cheese, fontina - 8 oz (look for pre-shredded to save time; sub shredded mozzarella)
- Mushrooms, any brown - 12 oz , sliced (look for pre-sliced mushrooms to save time; can use any variety or a mix of mushrooms for more flavor)
- Parsley - 2 Tbsp , chopped
- Butter - 3 Tbsp
- Vinegar, red or white wine - 2 tsp
- Flatbread, any gluten-free variety - 1 large (sub any small gluten-free flatbread, 1/serving; or use pre-baked gluten-free pizza crust)
- Oil, olive - 1 Tbsp
- Oregano, dried - 2 tsp
- Red pepper flakes (opt) - for serving
- Brussels sprouts - 1 lb , halved, or quartered if large
- Oil, cooking - 1 Tbsp
- Miso - 2 tsp
- Lemon juice - 2 tsp
- Salt - 1/2 tsp
- Garlic powder - 1/2 tsp
- Maple syrup - 1/2 tsp
Roast garlic - Heat oven to 425F / 218C. Slice head of garlic in half lengthwise (slicing through all of the cloves). Place the halves cut-side up on a piece of foil and drizzle with cooking oil (portion for garlic). Sprinkle with some salt. Wrap foil up to fully enclose garlic. Roast directly on the oven rack or on a small sheet pan until garlic cloves are golden and very tender, 40 minutes. (Can be done up to 5 days ahead)
Brussels sprouts - Trim and slice in half (or quarter if large). (Can be done up to 5 days ahead)
Make miso-lemon sauce - Whisk together cooking oil (portion for Brussels sprouts), miso, lemon juice, salt, garlic powder, and maple syrup. (Can be done up to 5 days ahead)
Cheese - Grate cheese (if not pre-shredded). (Can be done up to 5 days ahead)
Mushrooms / Parsley - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Heat oven to 425F / 218C. Place one oven rack in the lower third and one oven rack in the upper third of the oven.
While oven is heating, place a large skillet with butter over medium heat. When butter melts, add mushrooms and cook, stirring frequently, until deep golden brown and very tender, 8 to 12 minutes. If the pan looks very dry during cooking, add a splash of water.
While mushrooms are cooking, toss Brussels sprouts with miso-lemon sauce and spread out on a sheet pan. Roast, shaking the pan halfway through cooking, until tender, 15 to 20 minutes (depending on size).
When mushrooms are nearly done cooking, add vinegar to the pan and season with some salt and pepper. Cook until vinegar has all been absorbed, 1 to 2 minutes more.
Set out a second sheet pan and spread flatbread out in a single layer. Brush flatbread with olive oil and sprinkle dried oregano over top.
Remove roasted garlic cloves from the heads of garlic (they should pop out very easily if you squeeze them gently or use a spoon to scoop them out). Gently mash the garlic with a fork and spread out over flatbreads.
Top flatbreads with cheese and then mushrooms.
Bake flatbreads until the cheese is melted and bubbly and the crust is golden brown.
Top pizzas with chopped parsley and red pepper flakes (if using). Slice and serve with Brussels sprouts on the side.