Asparagus Mushroom Shallot Flatbread

This asparagus, mushroom shallot flatbread is crispy, chewy flatbread and covered in bubbly brie! Goes perfectly with a fresh arugula salad and wine.

This is the result of cleaning out the fridge.

Spring Vegetable Flatbread l #recipe

I basically scoured my pathetically empty produce drawer and came out with asparagus and mushrooms… I just threw in the shallot for funsies. The best part? I got to eat this all. by. myself. It’s such a shame that no one in my house will eat anything that has or is currently touching mushrooms. So sad for them… and yaaaay! more for me!!

Spring Vegetable Flatbread ll

Do you ever just crave a pizza but want to skip the red sauce? {please tell me I’m not a lone on this boat}. I do love pizza sauce {trust me} and there’s a life altering recipe on this here blog, but sometimes I want a pizza {errr flatbread} that is simple, light and goes perfectly with a glass of crisp, chilled white wine. Know what I mean?

This springy flatbread is just the ticket.

asparagus collage

There’s a million and one things you can do with asparagus and I particularly love them grilled, roasted, in quiche, made into “fries” and now… under brie cheese and on my flatbread pizza.

What’s that? You love asparagus toooo? Best friends for life.

Now let’s do this.

Spring Vegetable Flatbread l asparagus

Start by thinly slicing 5-6 asparagus tips. If you have a mandolin, go on and shave them… I find slicing them this way, by knife, is way easier and I get to keep my fingertips. Win-win.

Spring Vegetable Flatbread l mushrooms

Slice up 3-4 mushrooms. I’m using cremini or baby portabellas… they’re my fave, but really any mushrooms are fine.

Spring Vegetable Flatbread l shallots

You’ll also need one large shallot, sliced vertically. Leeks would also work splendidly here… just slice thin, rinse in cool water to loosen any grit, drain, pat dry with paper towel and that’s it.

Spring Vegetable Flatbread l brie 1

I totally dig brie cheese on my flatbread.

Spring Vegetable Flatbread l thin slices

I’ve used it before, but this time I kept it simple by slicing it thin and not bothering to remove its edible wax coating. I’m all about saving time, my friends. Save time = wine time… and the sooner the better.

Spring Vegetable Flatbread l olive oil

Then on a rimmed sheet pan, drizzle a good amount of olive oil… about 2 tablespoons.

Spring Vegetable Flatbread l flatbread dough

Earlier I made a double batch of my flatbread dough. One for me and one for the rest of my family. 😉

Spring Vegetable Flatbread l dough 2

Then once raised, punch it down to deflate the dough and then roll it out thin on a floured surface.

Spring Vegetable Flatbread l toppings and brie

So somewhere in between rolling the dough out and arranging the toppings I must have forgotten to take pictures. Lucky for you {and me} the steps are super simple and you’re not really missing much.

After you’ve stretched the dough out, drizzle with a little more olive oil over top, scatter with the slice asparagus, mushrooms and shallots. Then arrange the brie cheese in a complete obsessive compulsive manner (just kidding that just applies to me) and sprinkle kosher salt, black pepper.

You can also drizzle more olive oil over top before baking if you wish to. I did.

Spring Vegetable Flatbread via

Pop it into a preheated 500° oven to bake for about 15-18 minutes or until the crust is a deep golden and the cheese is a bubblin’. Watch it like a hawk so it won’t burn.

Spring Vegetable Flatbread

Cut. Serve. Inhale. Repeat.

This spring-y flatbread makes for an excellent appetizer, snack or serve it up with a fresh salad and call it dinner. I would also call it a masterpiece.

Enjoy! And if you give this Asparagus, Mushroom Shallot Flatbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spring Vegetable Flatbread l #recipe

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Yield: serves 6-8 depending

Asparagus, Mushroom Shallot Flatbread

Asparagus, mushrooms and shallots all on top of a crispy, chewy flatbread and covered in bubbly brie! Goes perfectly with a fresh arugula salad and a crisp glass of Pinot Grigio!
Prep Time 1 hour 15 minutes
Cook Time 18 minutes
Additional Time 27 minutes
Total Time 2 hours


  • 1 recipe for flatbread dough
  • olive oil
  • 6 asparagus, rinsed and sliced thin
  • 4 cremini mushrooms, brushed clean and sliced thin
  • 1 large shallot, sliced thin, vertically
  • 8 ounces soft ripened brie cheese, sliced thin
  • kosher salt
  • freshly ground black pepper


  1. Preheat your oven to 500 degrees and position the rack in the lower third of your oven. Drizzle about 2 tablespoons of olive oil onto a rimmed sheet pan.
  2. After the flatbread dough has risen, punch it down and on a lightly floured surface, roll it out thin. Carefully transfer the dough onto the oiled sheet pan and drizzle with a little move olive oil.
  3. Scatter asparagus, mushrooms and shallots over the dough and top with the brie cheese slices.
  4. Season with a couple pinches of both kosher salt and black pepper and a little more olive oil if desired.
  5. Bake in your preheated oven for 15-18 minutes or until deep golden and bubbly. Let cool for 5 minutes before transferring to a cutting board.
  6. Slice, serve and enjoy.

[this post contains affiliate links.]

    Pin It

24 Responses to “Asparagus Mushroom Shallot Flatbread”

  1. #
    Jovita @ Yummy Addiction — June 3, 2014 at 3:08 am

    Your photos are gorgeous, as always! I have never tasted flatbread with brie cheese… This looks sooo tempting and delicious! Will need to try this soon. Thanks! 🙂

    • Laurie McNamara replied: — June 4th, 2014 @ 9:44 am

      Thank you Jovita! Enjoy!

  2. #
    Katrina @ Warm Vanilla Sugar — June 3, 2014 at 6:57 am

    Such a yummy flatbread! Love it!

  3. #
    Megan {Country Cleaver} — June 3, 2014 at 8:43 am

    GAWWGEOUS, Dawllinggg!!

  4. #
    Robby — June 3, 2014 at 11:04 am

    I am intrigued by the brie. Must try soon. As for people who refuse to try things because they don’t like one ingredient? Well, you can miss out on a lot in life that way.

  5. #
    Jennie @themessybakerblog — June 3, 2014 at 11:05 am

    So many delicious layers. Gotta love creating something delicious after cleaning out the fridge. Pinned.

  6. #
    Stephanie @ Girl Versus Dough — June 3, 2014 at 1:42 pm

    This flatbread + a cold glass of white wine = EVERYTHING.

  7. #
    Meagan @ A Zesty Bite — June 3, 2014 at 3:44 pm

    I would come eat this with you. Love the flavors and I’m a sucker for anything with bread.

  8. #
    Janice — June 4, 2014 at 9:41 am

    The only way this could possibly be improved would be to finish it off with a drizzle of balsamic reduction when it emerges from the oven. I make a similar flatbread pizza with fresh asparagus and mushrooms, and the. Balsamic reduction adds a nice bit of sweet ness at the end! Keep these great recipes coming- you are my go-to source when I need a crowd pleaser, thanks!!

    • Laurie McNamara replied: — June 4th, 2014 @ 9:45 am

      Oooh I like how you think! Next time that is SO happening! 🙂

  9. #
    Janice — June 4, 2014 at 9:43 am

    As for the person who doesn’t like Brie- no recipe is written in stone for goodness sakes!! Get creative and substitute a cheese of your liking.

  10. #
    Liz@Virtually Homemade — June 4, 2014 at 9:54 am

    That is one beautiful pizza/flatbread!

  11. #
    Tracy | Peanut Butter and Onion — June 4, 2014 at 10:23 am

    Ummm yes please! I’m having pizza tonight, and I just found my insperations

  12. #
    Anna @ Crunchy Creamy Sweet — June 4, 2014 at 11:56 am

    This looks so good!! It’s so happening for dinner this week! Pinning!

    • Laurie McNamara replied: — June 5th, 2014 @ 2:55 pm

      Thanks Anna! Enjoy!

  13. #
    Meredith — June 4, 2014 at 12:47 pm

    Amazingly gorgeous, I wish I had this for lunch today!

    • Laurie McNamara replied: — June 5th, 2014 @ 2:54 pm

      Thanks friend! Come on over and I’ll make some for us! 🙂

  14. #
    Kelly @ Trial and Eater — June 4, 2014 at 1:56 pm

    I’ve never tried aparagus on pizza, but anything with brie cheese just has to be good!

  15. #
    ATasteOfMadness — June 4, 2014 at 4:51 pm

    I have always wanted to make flatbread. I don’t know why I haven’t yet..this looks fantastic!

    • Laurie McNamara replied: — June 5th, 2014 @ 2:51 pm

      Thank you! You really need to and soon! 🙂

  16. #
    Cassie — June 6, 2014 at 2:36 pm

    I’m not sure what I like more – the asparagus, the mushrooms, or the brie. Total winner!

  17. #
    bev @ bevcooks — June 16, 2014 at 1:55 pm

    I just completely died.

  18. #
    Kelli H — March 28, 2018 at 1:29 pm

    This looks perfect for an Easter appetizer. I love how asparagus is the epitome of Spring. I might have to make this for our gathering on Sunday!

    • Laurie McNamara replied: — March 30th, 2018 @ 8:24 am

      I agree! love love me some asparagus! Happy Spring!

Leave a Comment