Mushroom Flatbread with Thyme, Garlic & Fontina
Earthy mushrooms echo Merlot's savory side, while melted cheese and olive oil soften tannins without overwhelming the wine's fruit.
Equipment
- Skillet
- Baking Sheet
- Pastry Brush
Ingredients
- 1 store-bought flatbread or naan Stonefire, Trader Joe’s, or similar
- 8 oz mushrooms cremini, mixed wild, or shiitake, sliced
- 1 small shallot or ½ small onion thinly sliced
- 1 garlic clove finely minced
- 1 –1½ cups shredded Fontina or low-moisture mozzarella
- Olive oil
- Fresh thyme or ½ tsp dried
- Salt and freshly ground black pepper
- Optional finish: shaved Parmesan truffle oil, or balsamic glaze
Instructions
Sauté the mushrooms
- Heat a skillet over medium-high with olive oil. Add mushrooms and a pinch of salt. Cook until well browned and moisture evaporates (important for depth of flavor).
- Add aromatics
- Add shallot and cook 2–3 minutes until soft. Add garlic and thyme; cook 30 seconds. Season with pepper. Remove from heat.
- Assemble
- Place flatbread on a baking sheet. Brush lightly with olive oil. Scatter cheese evenly, then top with mushroom mixture.
- Bake
- Bake at 425°F / 220°C for 10–12 minutes, until cheese is melted and edges are crisp.
- Finish
- Optional light drizzle of truffle oil or balsamic glaze; add Parmesan if desired.
Notes
Easy Variations
If Fontina is unavailable, good substitutes (same melt + flavor profile):
- Brie version: Swap half the cheese for Brie added in the last 3 minutes of baking
- No-cook upgrade: Use pre-sautéed mushrooms from the deli or freezer section
If Fontina is unavailable, good substitutes (same melt + flavor profile):
-
- Gruyère (slightly nuttier)
- Low-moisture mozzarella (milder, more neutral)
- Havarti (soft, buttery, easy to find)
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