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Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables

Serve this dish, courtesy of Bryan Sikora of Talula's Table, for a savory fall meal.

  • Servings: 6
  • Yield: Serves 6
Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables

Source: The Martha Stewart Show, November Fall 2008


  • 6 medium golden beets
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 teaspoon Madras curry powder
  • 1 leek, white part only, finely chopped
  • 2 large red bell peppers, chopped
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 cup maitake mushrooms, sliced
  • 8 brussels sprouts, thinly sliced on a mandoline
  • 1/4 pound ricotta salata, thinly sliced
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1 cup plain yogurt
  • Grilled Flatbread


  1. Preheat oven to 400 degrees.

  2. Place beets in a medium roasting pan and add 1/4 cup water; season with 1 tablespoon salt. Cover beets with a piece of parchment paper-lined aluminum foil and transfer to oven. Roast until tender and easily pieced with a paring knife, about 25 minutes. Using a paper towel, peel skin. Thinly slice beets and set aside.

  3. Meanwhile, in a large skillet, heat butter and curry powder over medium heat. Add leeks and cook, stirring, until tender, 6 to 7 minutes. Add peppers and cook, stirring, until tender, about 10 minutes. Add mushrooms and cook, stirring, until steaming and heated through, 5 to 6 minutes. Remove from heat and set aside.

  4. In a medium bowl, add brussels sprouts, ricotta salata, lemon juice, and olive oil; season with salt and pepper and toss to combine. In a small bowl, whisk together yogurt with a splash of water until smooth; season with salt and pepper.

  5. Lay one piece of flatbread on work surface. Place 3 slices of beets over three-quarters of the flatbread; top with 1/4 cup sauteed vegetables, 2 tablespoons brussels sprouts, and 1 tablespoon yogurt. Starting with the covered portion, roll flatbread toward the uncovered portion and place seam side-up; insert a skewer through seam to secure. Repeat process with remaining pieces of flatbread and vegetable mixture. Remove skewers and slice each in half before serving.

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