Delicious Recipes

Crunchy Raw Pumpkin Flatbread with Mushrooms and Onion

isaporidiethra

•

in

Today I want to share with you a pretty good recipe that solves a dinner and especially with one of the most loved autumn ingredients at this time, the Crunchy Raw Pumpkin Flatbread with Mushrooms and Onion. This flatbread really gives a twist to dinner since you don’t need to cook the pumpkin like in most pumpkin recipes but just clean it, cut it into pieces, and blend it in a good mixer. I wanted to accompany the pumpkin with mushrooms, other super autumn ingredients. If you like these quick crunchy recipes also try The crunchy with tuna and olives. I particularly love these really quick and tasty recipes. From the idea of Diletta Secco’s crunchies, many types of crunchies have now started, there’s plenty of choices, with zucchini, just flours, etc. I wanted to experiment with this raw pumpkin one with the addition of mushrooms, easy, tasty and quick. Try it too!!!

Read also:

Crunchy Raw Pumpkin Flatbread with Mushrooms and Onion
  • Difficulty: Very Easy
  • Preparation time: 5 Minutes
  • Portions: 4
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Autumn, Winter
131.49 Kcal
calories per serving
Info Close
  • Energy 131.49 (Kcal)
  • Carbohydrates 22.50 (g) of which sugars 3.95 (g)
  • Proteins 6.23 (g)
  • Fat 2.83 (g) of which saturated 1.61 (g)of which unsaturated 0.96 (g)
  • Fibers 1.42 (g)
  • Sodium 145.98 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 1 lb pumpkin
  • 2/3 cup all-purpose flour
  • to taste salt
  • 1 pinch pepper
  • 1 oz grated Parmesan cheese
  • 4 champignon mushrooms
  • 1 small red onion (small)
  • to taste breadcrumbs
  • to taste extra virgin olive oil

Tools

  • 1 Baking Pan
  • 1 Parchment Paper

Steps

  • Cut the pumpkin into pieces

  • Put the pumpkin in the mixer

  • Make a puree.

  • Clean and slice the mushrooms thinly

  • Add salt, pepper and a drizzle of oil to both the mushrooms and the pumpkin puree

  • Add the flour to the pumpkin puree

  • Add Parmesan

  • Start mixing everything

  • Line the mold with parchment paper and pour a drizzle of olive oil

  • Sprinkle a generous amount of breadcrumbs

  • Add and spread the pumpkin dough

  • Another generous sprinkle of breadcrumbs.

  • Add thinly sliced onion

  • The mushrooms

  • A drizzle of olive oil

  • Bake in a fan oven at 356°F for 45 minutes and enjoy our hot and crunchy pumpkin flatbread

    Crunchy Raw Pumpkin Flatbread with Mushrooms and Onion

Conservation

It can be stored for two days and is excellent even cold (it can be accompanied with some spreadable cheese

Author image

isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

Read the Blog