Great Tastes of Manitoba

Mushroom Flatbread

| Servings: 4

Great as an appetizer or main course.


  • 2 cup (500 mL) fresh white mushrooms
  • 2 cup (500 mL) fresh crimini mushrooms
  • 1/4 lb (125 g) lean ground beef
  • Freshly ground pepper, to taste
  • 1 tsp (5 mL) canola oil
  • 1/2 cup (125 mL) chopped onion
  • 1 cup (250 mL) part-skim ricotta cheese
  • 1/2 tsp (2 mL) EACH oregano and basil
  • 2 12-inch whole wheat tortillas
  • 1 cup (250 mL) grated Monterey Jack or Cheddar cheese


  1. Finely chop mushrooms. Set aside.
  2. In large frypan over medium-high heat cook ground beef. Drain, if necessary. Season with pepper. Remove from pan. Set aside.
  3. In same frypan heat canola oil over medium heat.
  4. Add mushrooms and onions. Cook and stir 5 minutes or until onions are tender and moisture evaporates.
  5. Add cooked beef to frypan. Mix well. Set aside.
  6. In small bowl combine ricotta cheese, oregano and basil.
  7. Place tortillas on a baking sheet.
  8. Divide ricotta cheese mixture evenly onto two 12-inch tortillas. Spread evenly.
  9. Layer equal amounts of mushroom beef mixture on top.
  10. Top with grated cheese.
  11. Bake at 400 F (220 C) for 8-10 minutes or until crust is golden brown and cheese is melted.
  12. Top with Arugula if desired.

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