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Nutrition: Per serving

  • kcal466
  • fat22g
  • saturates9g
  • carbs44g
  • sugars5g
  • fibre6g
    high
  • protein20g
  • salt0.75g

Method

  • step 1

    Heat the oven to 220C/200C fan/gas 7. Toss the shallots, mushrooms and garlic with the oil and some seasoning on a large baking tray. Spread out evenly and roast in the oven for 12-15 mins until just golden all over. Remove from the oven and transfer to a bowl along with any juices and mix in the parsley.

  • step 2

    Arrange the flatbreads on the baking tray and spread over the béchamel sauce. Scatter over the mozzarella, cooked mushrooms and sage leaves, then cook in the oven for 6-8 mins until golden and melted. Serve cut into wedges, with a green salad on the side.

Recipe from Good Food magazine, February 2025

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