Grilled Flatbreads with Shiitake and Roasted Onions

February 11, 2013

Grilled Faltbreads with Shiitake and Roasted Onions

Flatbreads are a staple in my home kitchen. They’re easy to make and can be used right away or kept on hand in the freezer. Top them with you daily inspiration and bake at high heat until crisp. Because we love onions so much, I covered this batch with pan-roasted onions then balanced their sweetness with spicy shiitake and enoki mushrooms. Throw on a few greens just before serving for extra crunch and freshness.

For the flatbread recipe, check here.

roasted onions

Makes 3-4 flatbreads (serves 4)

Roasted Onions

• 4 medium onions, sliced
• 4 tablespoons olive or grapeseed oil
• sea salt

Heat the oil on medium-high heat in a large skillet.
Add the onions to the pan, dispersing them evenly and let them sit there without stiring for 4-5 minutes. This will give them a nice roasted color and flavor.
Flip them around once or twice and let them cook for another 3-4 minutes without disturbing them.
Season with salt and cook for an extra 5 minutes, stirring the onions often. Set aside.
These can be kept in the fridge for 3-4 days.


• 150g mushrooms (I mixed shiitake and enoki)
• 2 tablespoons olive or grapeseed oil
• 1 tablespoon rice or cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sambal oelek (add more for extra spicy)

Heat up the oil in a large skillet, sautée the mushrooms for five minutes with a pinch of salt.
Add the vinegar, soy sauce, and sambal. Remove from heat, stir around the mushrooms, taste, and add more salt and/or sambal to taste.

Putting It Together

Pre-heat the oven to 450°F.
Split the onions and mushroom evenly on 3 or 4 grilled flatbreads, top with a few shreds of parmesan cheese, drizzle with some oil and bake for 10-15 minutes.
Top with greens and eat!

Grilled Faltbreads with Shiitake and Roasted Onions

Grilled Faltbreads with Shiitake and Roasted Onions

Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone

{ 8 comments… read them below or add one }

Sue/the view from great island February 12, 2013 at 5:07 pm

These are absolutely stunning. In fact they belong on the cover of something. I’m drawn to those roasted onions, I have such trouble actually getting my onions to caramelize, no matter how long I leave them on the stove. I’ll try your technique!


kristina February 12, 2013 at 9:48 pm

I just had some amazingly good shiitake mushroom pizza last weekend when I was in Philadelphia, so I can’t wait to try making this version at home. The greens on top make it really pretty so I’ll definitely try that too.


Jozy February 27, 2013 at 9:10 pm

The flatbreads turned out amazing! This is to do again when we have friends over for dinner. Thank you!


Jennifer March 1, 2013 at 12:21 pm

These were great!! It was surprising how simple it was to make the flatbread! Anyone ever tried it with any type of gluten-free flour?


Bryan March 3, 2013 at 10:37 pm

Glad you liked them!


jenniferanne June 16, 2013 at 3:49 am

I love the smokiness of dried shiitakes, do you think I could use them rehydrated instead of fresh?


Bryan June 16, 2013 at 9:06 am

It could work, but I would mix them with some fresh mushrooms.


jenniferanne June 16, 2013 at 9:20 pm

Thanks, going to try them now!


Leave a Comment

Previous post:

Next post: