Caramelized Onion, Mushroom, Arugula Flatbread

I have been loving flatbreads lately! I think it’s actually the balsamic reduction mixed with the caramelized onions that I can’t get enough of. In any case this flatbread delivers and will satisfy for lunch or dinner (or both!).

Caramelized Onion, Mushroom, Arugula Flatbread



  • EVOO
  • Sweet Onion
  • Mushrooms (I prefer a variety of local wild mushrooms – your local farmers market is the best place to find these bad boys)
  • Arugula
  • Pea Shoots (optional)
  • Balsamin Reduction
  • Goat Cheese
  • Honey (Try to find local honey if you can! My absolute favourite Vancouver honey is from Hives for Humanity)
  • Flatbread


  1. Heat oven to 350
  2. Heat a frying plan with EVOO
  3. Chop sweet onion and add to pan, cooking until caramelized (20 minutes at least)
  4. Heat a second pan with EVOO
  5. Slice mushrooms and add to second pan, cooking until browned (around 10 minutes)
  6. Warm flatbread in the oven for 5-7 minutes
  7. Remove flatbread; drizzle with balsamic reduction and honey
  8. Top flatbread with caramelized onions, cooked mushrooms and goat cheese
  9. Top with arugula and pea shoots
  10. Drizzle a final layer of balsamic reduction on top of the greens
  11. Slice and enjoy!


Daily Affirmation: “A universal love runs through me”


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