Flatbread with Mozzarella Portobello Mushrooms and Fresh Herbs
Ingredients
- Flatbread Dough
- 1 sprigs rosemary, stemmed and chopped finely
- 3 sprigs thyme, stemmed and chopped finely
- 2 sprigs oregano, stemmed and chopped finely
- 4 large sage leaves, stemmed and chopped finely
- 3 sprigs parsley, stemmed and chopped finely
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 pound portobello mushrooms, stemmed and cut into 1/2 inch cubes
- 2 large cloves garlic, chopped finely
- Sea salt and freshly ground black pepper, to taste
- 12 ounces fresh mozzarella balls
- 1/4 cup Parmesan, grated
- 12 large basil leaves, chiffonade
Instructions
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