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Romesco Flatbreads with Pan-Roasted Mushrooms & Leeks
2 or 4 Serving Dinner

Romesco Flatbreads

with Pan-Roasted Mushrooms & Leeks

Tags: High-Protein <600 Calories Soy-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
20 min
CALORIES
520
FAT
18g
CARBOHYDRATES
69g
PROTEIN
20g

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INGREDIENTS

  1. 4 oz cremini mushrooms, sliced
  2. 2 oz sliced leeks
  3. 2 garlic cloves, peeled and thinly sliced
  4. 2 oz kale, chopped
  5. 1 tbsp sherry vinegar
  6. 2 flatbreads
  7. 1/4 cup romesco sauce
  8. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  9. 1 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: tree nut (almond, cashew), wheat. May contain sesame.
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
20 min
CALORIES
520
FAT
18g
CARBOHYDRATES
69g
PROTEIN
20g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the mushrooms and leeks

Heat oven to 400°F for toasting the flatbreads. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, leeks, garlic, and a pinch of salt and pepper and cook until mushrooms are lightly browned and tender, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil).

2
Cook the kale

Add kale and a pinch of salt and cook until wilted, 2 to 3 minutes. Turn off heat and add sherry vinegar. Toss to combine.

3
Assemble flatbreads and serve

Place flatbreads directly on the oven rack and bake until slightly crisp, 4 to 6 minutes. Spread romesco over flatbreads and top with pan-roasted mushrooms and leeks. Dollop with cashew cheese and cut into quarters. Transfer to plates. Dig in!

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