2 or 4 Serving
Dinner
Romesco Flatbreads
with Pan-Roasted Mushrooms & Leeks
INGREDIENTS
- 4 oz cremini mushrooms, sliced
- 2 oz sliced leeks
- 2 garlic cloves, peeled and thinly sliced
- 2 oz kale, chopped
- 1 tbsp sherry vinegar
- 2 flatbreads
- 1/4 cup romesco sauce
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Allergens: tree nut (almond, cashew), wheat. May contain sesame.
Tools: Large nonstick skillet
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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