042 / 75 · Breakfast in a New Place
Mushroom and Spinach Breakfast Flatbreads
2 topped flatbreads · Active 15 min · Total 27 min
Print recipe · PDFBrowned mushrooms and spinach make a savory breakfast flatbread with a cool yogurt base. The bread is warmed in the skillet first, then the same pan cooks the topping. Keep the mushrooms in one layer long enough to brown rather than stirring them into a pale, wet pile.
Mushrooms need surface contact
Wipe or quickly rinse mushrooms and dry them well before slicing. A hot, lightly oiled pan lets their moisture evaporate. Leave them undisturbed for the first couple of minutes, then turn. Garlic goes in later so it does not burn while the mushrooms brown. Spinach needs only a brief wilt at the end.
Warm bread, cool spread
Mix the yogurt with lemon and thyme while the pan heats. Spread it on the warmed flatbread just before adding mushrooms, not far in advance. This keeps the bread from becoming damp and preserves the contrast between the cool base and hot topping. Cut into manageable wedges on a stable board if the meal will be eaten from a small table. It is best freshly assembled rather than carried warm for a later stop.
Ingredients
- 2 medium flatbreads (about 160 g)
- 1/3 cup plain Greek yogurt (80 g)
- 1 teaspoon lemon juice (5 ml)
- 1/2 teaspoon dried thyme, divided
- 1 tablespoon olive oil (15 ml)
- 10 oz mushrooms, thickly sliced (285 g)
- 1 garlic clove, minced
- 3 oz baby spinach (85 g)
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Set out
Large skillet, Small bowl, Stable chopping board
Allergens
Wheat, Milk. Check labels and substitutions.
Make it
- Mix yogurt, lemon and half the thyme; keep chilled. Warm flatbreads in the dry skillet over medium heat, about 30 seconds per side, then set aside.
- Add oil and raise heat to medium-high. Cook mushrooms for 6–8 minutes until browned and their liquid has evaporated.
- Add garlic, remaining thyme, salt and pepper for 30 seconds. Add spinach and stir for 1–2 minutes until wilted.
- Spread yogurt on warm flatbreads, spoon mushrooms and spinach over, and serve immediately.
Work in order
Prepare yogurt and slice vegetables before the pan goes on. In a small galley, a clear sequence prevents the hot skillet occupying the only cutting space.
A useful detail
If mushrooms crowd the skillet, cook in two batches rather than steaming them.
Another way
- Use 1 tablespoon chopped chives instead of dried thyme.
- Add 1 tablespoon crumbled feta to each flatbread after cooking.
Keep it well
Refrigerate topping within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Keep yogurt and bread separate. Reheat mushrooms to 165°F/74°C, then assemble with chilled yogurt.