Diabetic Dish of the Week - Wild Mushroom Flatbread

This week's Diabetic Dish of the Week is - Wild Mushroom Flatbread. The recipe calls for 2 different types of Mushrooms - Cremini Mushrooms and Shiitake Mushrooms. There's different versions of this online, I went with the one off the Diabetes  Self Management website (https://www.diabetesselfmanagement.com/). The site has a great selection of Diabetic Friendly recipes and lots of info and tips on managing Diabetes. So check it out today! Enjoy and Eat Healthy!


Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) refrigerated pizza dough

2 teaspoons olive oil
1 package (4 ounces) sliced cremini mushrooms
1 package (4 ounces) sliced shiitake mushrooms
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
3/4 cup (3 ounces) grated Gruyère cheese
2 teaspoons chopped fresh thyme
Directions

1 - Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

2 - Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

3 - Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

4 - Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

5 - Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/wild-mushroom-flatbread/