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Mushroom Stuffed Flatbreads

Catherine Bell shares her recipe for a delicious seasonal side dish that will make a great addition to your table this Spring.


Photo Credit: Abi Brown


These flatbreads are a great addition to any Summer meal and can be eaten as a side dish or as a main meal served with a salad, stew or hummus. Mushrooms are also a superfood, offering many antibacterial and anti-inflammatory properties. This recipe is also a good one for those of us who enjoy cooking something quick as they can be whipped up in as quickly as 20 minutes!


INGREDIENTS - (makes 4 small or 2 large flatbreads)


● 300g chestnut mushrooms, grated

● 1 small onion, grated

● 1 to 2 tsp crushed garlic

● Salt + pepper

● 1 tsp oil or ghee

● 200g self-raising flour

● 200g plain or non-dairy yoghurt


METHOD


1. Heat 1 tsp of oil over medium heat in a frying pan. Add the onion, garlic, salt and pepper.

2. Fry for 4 to 5 minutes until the onion starts to colour.

3. Add the mushrooms and stir until any liquid evaporates and the mixture is quite dry. Remove from the heat and allow to cool.

4. Using a fork, mix together a pinch of salt, the flour, and half of the yoghurt with 1 tsp of oil in a bowl.

5. Add more yoghurt until the dough begins to clump together into a ball.

6. Dust your hands with flour, then press the dough into a ball. Divide this into 2 or 4 equal pieces. Take a piece into your hand and press in the centre to make a place for the filling.

7. Add one-half or one-quarter of the mushroom filling, and close the dough around it.

8. Gently roll out the dough to around 6mm thick. Repeat for the remaining dough and filling.

9. Heat a frying pan on medium to high heat, and fry the flatbreads for 2 to 3 minutes on each side.

10. Serve with: curries, stews, dips, roasted vegetables, hummus, or oil with herbs and salt.

11. Enjoy!


Photo Credit: Abi Brown


About the Author: Catherine Bell is an English Literature and History graduate, currently undertaking a copywriting qualification. Catherine was also a chef and menu developer for 14 years, growing some of her own seasonal fruit and veg that she loves to incorporate into her meals.

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