Marsala Mushroom and Goat Cheese Flatbread

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 2 servings
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1 tablespoon butter

1 tablespoon olive oil 

8 ounces mixed sliced mushrooms, such as cremini, baby button, portobello 

2 cloves garlic, minced 

1/4 cup Marsala 

Pinch of kosher salt and freshly ground black pepper 

3 tablespoons finely chopped fresh parsley 

2 flatbreads 

1/2 cup pesto 

1/2 cup finely shredded mozzarella

3/4 cup crumbled goat cheese 


  1. Preheat the oven to 400 degrees F.
  2. In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
  3. Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
  4. Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.