We like Trader Joe’s. The nearest store is an hour from home, so when we get a chance to visit, it is a treat.
One of our Trader Joe’s favorites is the Mushroom and Truffle Flatbread.
Because it’s been awhile since our last visit to TJ’s and we were out of Mushroom Truffle Flatbread, I decided to try making something similar at home.
I found a package of two Naan Tandoor Baked Hand-Stretched Flatbreads at Aldi. Did you know Aldi has a Trader Joe’s connection?
I also picked up a box of baby bella mushrooms and a box of white mushrooms, shredded parmesan and sliced mozzarella.
I sliced the mushrooms with an egg slicer, dusted my well seasoned Pampered Chef baking stone with cornmeal and placed the flatbreads side by side on the stone then drizzled them with olive oil and added two slices of mozzarella to each bread. The mushrooms were arranged atop the cheese. I topped the flatbread with shredded parmesan cheese and drizzled a little more olive oil over that.
I popped the flatbreads into a 400 degree preheated oven for about 15 minutes.
Even though Wednesday was a chilly day, with temps in the 40’s, we had lunch on the porch. I served the individual flatbreads on cutting boards.
A chilled chardonnay, also from Aldi, accompanied the bread.
The Trader Joe’s copycat was a success. I will be serving this easy, delicious flatbread again.
J saw the Endocrinologist on Tuesday. He has started pills to control the diabetes. His diet changes and exercise have improved his numbers. Another appointment at the end of May. So far, so good.
Enjoy your weekend!