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Easy prep
20 minutes

Indian-Spiced Mushroom Flatbreads

with Kachumber Salad

Cooking time

20 minutes




580 /serving

Turn puffy naan breads into Indian-themed flatbreads tonight for a plant-based meal everyone will relish. You’ll give two types of toothsome mushrooms amazing oomph by sautéing them with garlic, ginger and our Mellow Mumbai spice blend. They’ll crown these individual flatbreads over a base of silky crema, with a fresh sprinkle of cilantro as the perfect final touch—and on the side, a fresh, crunchy kachumber salad adds an extra cool element.

We will send you:

  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 2 Cucumbers
  • 1 Lime (or lemon)
  • 1 Portobello mushroom
  • 2 Tomatoes
  • 225g Sliced cremini mushrooms
  • 90ml Crema
  • 2 Naan
  • 8g Mellow Mumbai spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)

Contains: Milk, Wheat

You will need:

Large pan
Salt & pepper
Sheet pan
Parchment paper
Total Fat
24 g
Saturated Fat
7 g
1010 mg
Total Carbs
77 g
12 g
17 g
6 g
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Sauté the mushrooms
Preheat the oven to 450°F. Halve and thinly slice the portobello mushroom into ¼ inch slices. In a large pan, heat a drizzle of oil on medium-high. Add both types of mushrooms. Sauté, stirring occasionally, 5 to 7 minutes, until browned. Add the garlic and ginger; season with the spice blend and S&P. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Warm the naan
While the mushrooms cook, place the naan breads on a lined sheet pan and drizzle with oil; season with S&P. Toast in the oven, 5 to 7 minutes, until warmed through. Set aside in a warm spot.
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Mise en place
While the mushrooms continue to cook, roughly chop the cilantro leaves and stems. Medium-dice the tomatoes. Thinly slice the cucumbers into rounds. Juice the lime.
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Make the kachumber salad
In a large bowl, combine the cucumbers, tomatoes and ½ the cilantro. Add 1 tbsp lime juice (double for 4 portions) and a drizzle of oil; season with S&P to taste.
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Finish & serve
Top each naan with the crema and an equal portion of sautéed mushrooms. Garnish with the remaining cilantro. Divide the finished flatbreads between your plates (cut into wedges beforehand if desired). Serve the kachumber salad on the side. Bon appétit!