Portobello and Beemster Piadina

Name: Portobello and Beemster Piadina
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 2
Cuisine: Italian
Ingredients: Freshly ground black pepper; 1 garlic clove, minced; ½ lemon; 5 oz [140 g] baby spinach; 2 oz [55 g] Beemster medium-aged cheese, grated; Pinch of cayenne pepper (optional); Kosher salt; 1 cup [140 g] all-purpose flour, plus more as needed; 1 Tbsp shortening; ¼ tsp baking powder; 2 Tbsp olive oil; ⅓ cup [80 ml] milk, warmed in the microwave for 30 seconds, plus more as needed; 3 portobello mushrooms, stemmed and gills scraped, thinly sliced; 1 cup [100 g] cleaned sliced leek, white part only

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 15

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Portobello mushrooms are the closest thing in the vegetable world to a steak, and when they are nestled in a freshly made flatbread, you won’t believe you’re eating at home and not in a restaurant. Could it be better than a steak fajita? You decide.

Ingredients

1 cup [140 g] all-purpose flour, plus more as needed
Kosher salt
¼

Europe
Italy
Sandwich
Supper
Autumn
Mediterranean
Winter

Method

In a large bowl, whisk together the flour, ¼ tsp salt, and baking powder. Add the shortening and blend it into the flour, using a snapping motion with your thumbs and fingers. It’s okay if it’s still a little lumpy.
Make a well in the center of the flour mixture and add the warm milk. Mix with your fingers until the dough comes together. Add a little more flour