Steps
- Preheat the oven to 425°F / 220°C. Toss 2 halved, finely sliced shallots, 300g of quartered cremini mushrooms, and 3 sliced garlic cloves with 2 tablespoons of olive oil on a large baking sheet.
- Season with salt and pepper and spread out. Roast for 12-15 minutes, until golden. Transfer to a bowl with the juices and stir in 1 small handful of finely chopped parsley.
- Set 2 flatbreads on the baking sheet. Spread with 4 tablespoons of prepared béchamel sauce and scatter with 75g of grated mozzarella.
- Add the mushroom mixture and 6 sage leaves. Bake for 6-8 minutes, until golden and the cheese has melted. Cut into wedges.