Roasted Garlic and Wild Mushroom Naan Flatbreads
Enjoy these flavorful naan flatbreads topped with roasted garlic, wild mushrooms, and a creamy cheese sauce for a delicious and satisfying meal.
Ingredients
Main Ingredients
- 1 large garlic (head)
- 6 tablespoons extra-virgin olive oil (divided)
- Pinch coarse salt
- 3 tablespoons unsalted butter (divided)
- 4 cups sliced wild mushrooms (such as shiitake, oyster, and cremini)
- 1 small shallot (chopped)
- 4 tablespoons chopped fresh thyme
- to taste freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups whole milk (warmed)
- 1/2 cup shredded sharp provolone cheese
- 4 naan flatbreads preferably roasted garlic flavor
- 4 tablespoons freshly grated Pecorino Romano cheese
- 1 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Roast garlic wrapped in foil for 50-55 minutes, then squeeze out cloves and set aside.
- Sauté mushrooms and shallots in 2 tbsp olive oil and 2 tbsp butter until golden, then add thyme, salt, and pepper.
- Make cheese sauce by melting remaining butter, whisking in flour, then gradually adding warm milk until thickened. Stir in provolone until melted.
- Prepare baking sheets with parchment, brush naan with remaining oil, spread with cheese sauce, then top with garlic, mushroom mixture, Pecorino, and red pepper flakes. Bake 10-12 minutes until crispy and bubbly.
- Garnish with thyme and Pecorino, drizzle with garlic oil, slice, and serve warm.
Notes
For extra flavor, toast the Pecorino Romano lightly before adding.