Sunday, February 10, 2013

Creamy Mushroom & Artichoke Sauté on Flat Bread


This stuffed flat bread goodness was made for the “Kangaroo Cheesy Pita Sandwich Contest.” Stuffed with plenty of sautéed mushrooms, my veggie lover friends could easily omit the pancetta and it would still be delish. 

Ingredients:

I tablespoon olive oil
8 ounces, sliced mushrooms
1 clove of garlic, minced
6 ounces marinated quartered artichoke hearts, halved
3 ounces pancetta, sliced into strips
6 ounces baby spinach
4 Kangaroo Whole Wheat Flatbreads
4 ounces whipped cream cheese
1/4 cup Kasseri cheese, shredded

Directions:

In a medium skillet on medium high, sauté mushrooms in olive oil until browned. Add garlic, artichoke, pancetta and spinach. Briefly sauté until everything is heated and the spinach is wilted. Remove from heat.

Lightly warm the flat bread in a microwave or oven. Spread cream cheese on each flat bread. Fill the center diagonally with filling. Fold and eat warm taco style.
  
KID TIP: Cole said "no me like it," so I guess this was a little to sophisticated for him. He did however have fun helping me take pictures outside. 


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