Three Cheese Mushroom Flatbreads

Three Cheese Mushroom Flatbreads

Ingredients:

• 1 ½ oz sliced mushrooms (I used Baby Bellas)


• ¼ teaspoon dried parsley flakes


• 1/8 teaspoon dried marjoram


• ¼ teaspoon minced garlic


• 1 Flatout Light Original Flatbread


• 2 wedges of The Laughing Cow Creamy Swiss Garlic & Herb cheese, softened to room temperature


• ½ oz 2% shredded Mozzarella cheese


• ½ oz Parmesan cheese, finely shredded


• Freshly cracked black pepper, to taste

Directions:

1. Pre-heat the oven to 350.


2. Lightly mist a small skillet with cooking spray and bring to medium heat. Add the mushrooms, parsley and marjoram and cook, stirring occasionally, for a few minutes until the mushrooms are browned and cooked. Add the garlic, stir together and cook for another 30 seconds to a minute until garlic is fragrant. Set aside.


3. Place the flatbread directly onto the middle rack of the oven and bake for about 3 ½ minutes until they stand firm when lifted. Remove from the oven and spread with the cheese wedges, leaving a bit of space around the edge for the crust. Sprinkle the mozzarella over the top and follow with the mushrooms. Sprinkle the parmesan over the mushrooms and follow with a bit of black pepper. Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the cheeses are melted and the edges are browned. Slice and serve immediately.

MyWW SmartPoints per (1 flatbread) serving: (SP calculated using the recipe builder on weightwatchers.com)

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