These 4-cheese Mushroom & Chicken Pita Flatbreads bring the elevated bar food experience home to your kitchen for a fun and flavorful weeknight dinner! They’re extra simple to prepare when you use the shortcut of pre-cooked chicken…Just cook the mushrooms, grate the cheeses, then layer the ingredients onto the pitas before briefly popping them in the oven!
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RECIPE NOTES:
Servings: This recipe makes 4 small pita flatbreads. 1 is usually enough per person, but it does depend on hunger, so I say “2-4” servings!
Cheeses: Each single pita gets a 4-cheese mixture: A base layer of Provolone, followed by Tbsps of Asiago Fresco, Fontina, and Parmesan! It’s easiest to shred the cheeses up front before assembly.
Storage: These flatbreads definitely taste best when they’re fresh from the oven! However, if you have leftovers, they also taste delicious when stored airtight in the refrigerator and re-heated/re-toasted the following day!
INGREDIENT NOTES:
Baby Bella Mushrooms: 3 oz of mushroom pieces will be the perfect amount for these flatbreads! If you don’t have a kitchen scale after you’ve sliced your 1.5 – 2 inch mushroom pieces, you can eyeball the total at approximately 1 1/3 Cups before cooking.
Extra Virgin Olive Oil: The olive oil is used both to sauté the mushrooms as well as to drizzle over the edges of the pitas before they’re baked!
Garlic: The garlic adds such nice flavor to the mushrooms.
Pita Breads: Use whatever variety of pitas you love! I used Whole Wheat pitas that were 3 oz. each. (I personally love these! No connection, just a favorite of mine.) If you prefer the taste of White, go with what you enjoy. Of course if you use pitas that are stored in the freezer, be sure to microwave them first before creating the flatbreads! If you want to use pitas of a different size, remember to adjust the ratios of the toppings accordingly!
Provolone: The round slices of provolone make for a perfect base layer of cheese on the pita breads.
Asiago Fresco, Fontina, & Parmesan: This combination of grated cheeses brings so much flavor to the flatbreads!
Red Pepper Flakes: Don’t worry, the flatbreads aren’t spicy! There’s a tiny pinch of red pepper sprinkled within the cheese blend for flavor.
Pre-cooked/Seasoned Chicken Breast: No need to cook the chicken from scratch! Grab a pre-cooked/seasoned variety from your local store to save time. We use one made with just olive oil, salt, and pepper!
Fresh Basil: Chopped fresh basil is both a delicious and beautiful garnish on these flatbreads.
Kitchen Equipment:
- A Colander
- Knife & Cutting Board
- A Garlic Press
- A Cheese Grater
- 1 Small Pan
- 2 Baking Sheets
Servings: 4 Pita Flatbreads ~ Serves 2-4
Ingredients:
- 3 oz Baby Bella Mushroom Slices, 1.5 – 2 inches in length
- 3/4 Tsp Extra Virgin Olive Oil, plus extra for drizzling
- 1/2 Clove Garlic, pressed/minced
- 4 3 oz. Whole Wheat (or preferred) Pita Breads
- 4 Slices Provolone
- 4 Packed Tbsps Asiago Fresco, finely grated
- 4 Tbsps Fontina, finely grated
- 4 Tbsps Parmesan, finely grated
- Red Pepper Flakes, to taste, around ⅛ tsp total
- 2.5 oz Pre-cooked/Seasoned Chicken Breast, bite-size pieces
GARNISH
- Fresh Basil, coarsely chopped, to taste
Directions:
PREP
Wash and de-stem the mushrooms
Slice the mushrooms into 1.5 – 2 inch pieces (3 oz pieces total)
Press/mince the garlic
Shred the cheeses
COOK THE MUSHROOMS
Add the 3/4 Tsp of olive oil and the garlic to a small pan, and cook them together for a couple of minutes on medium heat until the garlic is golden
Add the mushrooms plus 1/2 Tbsp of water, and fry until they’re well-done (The water will have cooked off and they’ll be nice and browned)
ASSEMBLE & BAKE
Preheat the oven to 400º
Line 2 baking sheets with parchment paper and place 2 pitas on each one
Add the Provolone slices, 1 on each pita
Add 1 Packed Tbsp Asiago, then 1 Tbsp Fontina, then 1 Tbsp Parmesan on each pita
Sprinkle a pinch of red pepper flakes on each pita to taste
Evenly distribute the chicken pieces, and then the mushrooms on each pita
Lightly drizzle the exposed edges of the pitas with olive oil
Bake for 12-13 minutes, or until the cheese has melted and lightly browned
While they’re baking, chop the basil
Once the pitas have been removed from the oven, let them cool on the baking sheets for a couple of minutes, then garnish with the fresh basil to taste
Enjoy while warm from the oven!