White Bean Mushroom Flatbreads
Warm whole-wheat flatbreads with white beans, mushrooms, tomatoes, spinach and vegan basil pesto. Roast filling separately and serve extra alongside.
- dinner
- flatbread
- lunch
- plant-based
- sheet-pan
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms, sliced · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Canned cannellini beans · 15 Ounce
Simple Truth Organic® Cannellini Beans
100%
Details
Grape tomatoes, halved · 1.5 Cup
Kroger® Fresh Grape Tomatoes
79%
Details
Whole wheat flatbreads · 4 Each
Toufayan® Whole Wheat Pita Loaves 6 Count
Sale
67%
Details
Vegan basil pesto · 0.5 Cup
Barilla Vegan Pesto Pasta Sauce and Spread
63%
Details
Baby spinach, roughly chopped · 3 Cup
Kroger® Baby Spinach
50%
Details
Extra-virgin olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
Garlic powder · 0.5 Teaspoon
McCormick Garlic Powder
2%
Details
Fine sea salt · 0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- whole wheat flatbreads-4 each
- canned cannellini beans-15 oz
- cremini mushrooms-8 oz
- baby spinach-3 cups
- grape tomatoes-1 1/2 cups
- vegan basil pesto-1/2 cup
- extra-virgin olive oil-1 tablespoon
- garlic powder-1/2 teaspoon
- fine sea salt-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Preheat to 425°F. Line 18-by-13-inch pans with heat-rated parchment. Rinse, drain and dry beans, thinly slice mushrooms, halve tomatoes and chop spinach. Use ready-baked whole-wheat flatbreads.
Keep the knife blade angled away from fingers while slicing and chopping.
Arrange flatbreads in one layer and bake for about 4 minutes, until lightly firm. Set pan on a heatproof surface.
Use oven mitts when handling the hot sheet pan.
Spread pesto evenly over the flatbreads. On a separate pan, toss beans, mushrooms and tomatoes with oil, garlic powder, salt and pepper. Spread in an even layer.
Bake filling for 12–15 minutes, stirring halfway, until mushrooms are tender, beans hot and tomatoes softened.
Use oven mitts and keep the sheet pan flat and steady when moving it in and out of the oven.
Stir spinach into hot filling and bake 2–3 minutes, until wilted. Warm flatbreads on the other rack for the final 1–2 minutes, watching their edges.
Use oven mitts when returning the hot sheet pan to the oven or removing it.
Rest filling for 2 minutes. Spoon manageable portions onto warm flatbreads, serving extras alongside. Slice and serve promptly.
Let the flatbreads cool briefly before slicing to reduce burn risk.
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