Meal Kit
BBQ Mushroom Flatbread
with ranch drizzle and cilantro
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Jimmy Madla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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2 Naan Flatbreads
- 4 oz. Cremini Mushrooms
- 3 oz. BBQ Sauce
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2 oz. Shredded Cheddar-Jack Cheese
- 1 Shallot
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1½ fl. oz. Buttermilk Ranch Dressing
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lPE6xdqK
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Calories690
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Carbohydrates89g
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Net Carbs85g
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Fat30g
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Protein21g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Stem cilantro, reserving leaves whole.Peel and halve shallot. Slice thinly. -
2 Par-Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and toast until lightly browned, 5-6 minutes.
Carefully remove from oven.While flatbreads par-bake, continue recipe. -
3 Cook the Topping
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms, shallots (reserve a pinch for garnish), and a pinch of salt and pepper to hot pan. Stir occasionally until mushrooms are browned and softened, 5-7 minutes.Remove from burner. -
4 Assemble and Bake the Flatbreads
Place par-baked flatbreads on a clean work surface. Top evenly with half the BBQ sauce (reserve remaining for garnish), cheese, then topping, leaving a 1/4" border.
Place flatbreads directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips. Bake until flatbreads are golden-brown and cheese has melted, 4-6 minutes.Carefully remove from oven. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing flatbread with remaining BBQ sauce, dressing, cilantro, and remaining shallots (to taste). Bon appétit!
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