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Asparagus, Mushroom Shallot Flatbread

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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!
Course Appetizers & Snacks
Cuisine American, Italian
Keyword asparagus, Brie cheese, cremini, flatbread, mushrooms, pizza, shallots
Prep Time 1 hr 15 mins
Cook Time 18 mins
Additional Time 27 mins
Total Time 2 hrs
Servings 8 servings
Calories 222
Author Laurie McNamara


  • 1 recipe 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


  • 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.
  • 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.
  • Scatter asparagus, mushrooms and shallots over the dough and top with the brie cheese slices.
  • Season with a couple pinches of both kosher salt and black pepper and a little more olive oil if desired.
  • 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.
  • Slice, serve and enjoy.


Serving: 1g | Calories: 222kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 533mg | Potassium: 123mg | Fiber: 1g | Sugar: 4g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg