Mushroom & Creamy Vidalia Onion Flatbreads

🥘 Ingredients

• Vidalia Onion Paste
  1 oz
• arugula
  4 oz
• black pepper
• button mushrooms (skip if your mushrooms are pre-sliced!)
  8 oz
• cooking oil
  2 tsp
• cream cheese
  1/2 c
• flatbreads
  4 unit
• lemon
  1 unit
• olive oil
  2 tsp
• salt
• tomato
  2 unit
• zucchini
  2 unit

🍳 Cookware

• small bowl
• baking sheet
• large pan
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Drop cream cheese (in packets) into a small bowl of warm water to soften.

   cream cheese: 1/2 c
3. 

   3

   Trim and thinly slice button mushrooms . Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces. Quarter lemon .

   button mushrooms: 8 oz (skip if your mushrooms are pre-sliced!), zucchini: 2 unit, tomato: 2 unit, lemon: 1 unit
4. 

   4

   Place flatbreads on a baking sheet . Bake until golden brown and crispy, ⏱️ 7-9 minutes . (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks.)

   flatbreads: 4 unit
5. 

   5

   Meanwhile, heat a large drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and zucchini; season with salt and black pepper .

   cooking oil: 2 tsp, salt, black pepper
6. 

   6

   Cook, stirring occasionally, until veggies are softened and lightly browned, ⏱️ 5-7 minutes . Set aside.
7. 7

   Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and Vidalia Onion Paste in same bowl; whisk until smooth and creamy.

   Vidalia Onion Paste: 1 oz
8. 8

   Place arugula and tomato in a large bowl . Add juice from one lemon wedge (two wedges for 4 servings) and a drizzle of olive oil (large drizzle for 4).

   arugula: 4 oz, olive oil: 2 tsp
9. 9

   Season with pepper and toss to combine.
10. 10

    Evenly spread flatbreads with Vidalia cream and top with veggies.
11. 11

    Cut into squares and divide between plates; top with arugula salad. Serve.