Marinated Mushrooms with Flatbread
Made with Roasted Garlic and Herb Marinade Made with Organic Real French Vinaigrette Dressing

Marinated Mushrooms with Flatbread

Made with Roasted Garlic and Herb Marinade
and Organic Real French Vinaigrette Dressing

Marinated Mushrooms with Flatbread

Mushrooms marinated in BRIANNAS Roasted Garlic and Herb Marinade, colorful peppers, sun-dried tomatoes, and creamy feta can be combined for an amalgamation of flavors. Grilled naan and BRIANNAS Organic Real French Vinaigrette complement this savory treat.

Ingredients:

  • ¼ cup BRIANNAS Roasted Garlic and Herb Marinade
  • ½ cup black olives, halved
  • 1 lb large cremini mushrooms, halved
  • ½ cup feta
  • 4 naan flatbreads
  • ¼ cup sun-dried tomatoes
  • 1 red pepper, thinly sliced
  • 3 tbsp BRIANNAS Organic Real French Vinaigrette

Directions:

  1. Combine BRIANNAS Roasted Garlic and Herb Marinade with mushrooms in a bowl. Using your hands, coat each mushroom thoroughly with the marinade. Cover and refrigerate for 30 minutes.
  2. Spray a grill tray with non-stick spray. Arrange mushrooms on top, and place the tray on the hot grill. Turn with tongs until golden and lightly charred. Remove tray and set aside.
  3. Place individual naans on the grill, heating for one minute on each side. Remove to serving platter.
  4. Top each naan with sizzling mushrooms, red peppers, black olives, feta, and sun-dried tomatoes.
  5. Drizzle BRIANNAS Organic Real French Vinaigrette over the top, and serve immediately.

PREP TIME: 50 Minutes

SERVES: 4

Ingredients:

  • ¼ cup BRIANNAS Roasted Garlic and Herb Marinade
  • ½ cup black olives, halved
  • 1 lb large cremini mushrooms, halved
  • ½ cup feta
  • 4 naan flatbreads
  • ¼ cup sun-dried tomatoes
  • 1 red pepper, thinly sliced
  • 3 tbsp BRIANNAS Organic Real French Vinaigrette
Buy Roasted Garlic and Herb Marinade Buy Organic Real French Vinaigrette Dressing Store Locator

Directions:

  1. Combine BRIANNAS Roasted Garlic and Herb Marinade with mushrooms in a bowl. Using your hands, coat each mushroom thoroughly with the marinade. Cover and refrigerate for 30 minutes.
  2. Spray a grill tray with non-stick spray. Arrange mushrooms on top, and place the tray on the hot grill. Turn with tongs until golden and lightly charred. Remove tray and set aside.
  3. Place individual naans on the grill, heating for one minute on each side. Remove to serving platter.
  4. Top each naan with sizzling mushrooms, red peppers, black olives, feta, and sun-dried tomatoes.
  5. Drizzle BRIANNAS Organic Real French Vinaigrette over the top, and serve immediately.

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