28m$11.27White Bean Mushroom Flatbreads
Crisp whole wheat flatbreads topped with cannellini beans, cremini mushrooms, grape tomatoes, baby spinach, and vegan basil pesto. This easy sheet-pan lunch or dinner keeps cleanup minimal.
- Energy
- 419 calories per serving
- Protein
- 15.6 g per serving
- Carbs
- 54.8 g per serving
- Fat
- 17 g per serving
- Sodium
- 1115 mg per serving
Shopping options
Extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
33%
Garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Vegan basil pesto
0.5 Cup
Barilla Vegan Pesto Pasta Sauce and Spread
63%
Fine sea salt
0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Baby spinach, roughly chopped
3 Cup
Kroger® Baby Spinach
53%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Grape tomatoes, halved
1.5 Cup
Kroger® Fresh Grape Tomatoes
79%
Whole wheat flatbreads
4 Each
Toufayan® Whole Wheat Pita Loaves 6 Count
67%
Canned cannellini beans, rinsed and drained
1 Can
Kroger® Cannellini Beans
50%
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-1 can
- cremini mushrooms-8 oz
- baby spinach-3 cups
- grape tomatoes-1.5 cups
- vegan basil pesto-0.5 cups
- extra-virgin olive oil-1 tbsp
- garlic powder-0.5 tsp
- fine sea salt-0.5 tsp
- ground black pepper-0.25 tsp
Preheat the oven to 425°F; rinse and drain the cannellini beans, slice the mushrooms, halve the grape tomatoes, and roughly chop the baby spinach.
Keep the knife blade angled away from fingers while slicing and chopping.
Arrange the flatbreads on the rimmed sheet pan and bake until lightly firm, about 4 minutes.
Use oven mitts when handling the hot sheet pan.
Spread the vegan basil pesto over the warm flatbreads, then top evenly with cannellini beans, mushrooms, and grape tomatoes. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.
Bake until the flatbread edges are crisp and browned and the mushrooms are tender, about 10 to 12 minutes.
Use oven mitts and keep the sheet pan flat and steady when moving it in and out of the oven.
Scatter baby spinach over the flatbreads and bake until the spinach is just wilted, about 2 to 3 minutes.
Use oven mitts when returning the hot sheet pan to the oven or removing it.
Let the flatbreads rest on the sheet pan for 2 minutes, then slice and serve.
Let the flatbreads cool briefly before slicing to reduce burn risk.
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