Meal Kit

BBQ Mushroom Flatbread

with ranch drizzle and cilantro

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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)

  • Info
    2 Naan Flatbreads
  • 4 oz. Cremini Mushrooms
  • 3 oz. BBQ Sauce
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Shallot
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    690
  • Carbohydrates
    89g
  • Net Carbs
    85g
  • Fat
    30g
  • Protein
    21g
  • Sodium
    1750mg

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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  • 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.

  1. 1

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Stem cilantro, reserving leaves whole.

    Peel and halve shallot. Slice thinly.

  2. 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. 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. 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. 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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