Mushroom Fontina Flatbread with Crispy Sage

By Maria Lichty

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Mushroom Fontina Flatbread with Crispy Sage-this cheesy flatbread is full of flavor and great served as an appetizer or simple meal. 

Mushroom Fontina Flatbread with Crispy Sage

It’s December and that means it’s about to crazy up in here. I am talking about Christmas shopping, addressing Christmas cards, baking the day away, holiday parties, and decorating the tree. December is a BUSY month, but a fun one!

And before I go Christmas cookie crazy on you, I have a lot of fun recipes up my sleeves, I want to share my favorite savory recipe that is perfect for the holidays. This easy Mushroom Fontina Flatbread with Crispy Sage makes a great easy meal or can be served as an appetizer at all of your holiday parties.

Mushroom Fontina Flatbread with Crispy Sage Recipe

To keep this recipe easy peasy, I use store bought flatbread. It is a life saver.

Mushroom Fontina Flatbread Recipe

I top the flatbread with garlic olive oil, sautéed mushrooms, onions, and my favorite Arla Dofino Fontina cheese. Arla’s Fontina is a Danish Style Fontina which is aged less, so it becomes semi-soft and is much milder than Italian Fontina. The mild, creamy, and buttery cheese is SO good when it’s melted on top of the flatbread.

Mushroom Fontina Flatbread with Crispy Sage Recipe

When the cheesy flatbread comes out of the oven I top it with crispy sage leaves! Oh, yeah! They are the perfect finishing touch!

Make time to make this Mushroom Fontina Flatbread with Crispy Sage during all of the hustle and bustle of the holiday season. It is a great recipe for easy entertaining or for a quick meal. And it will help balance out all of those cookies:) Enjoy!

Mushroom Fontina Flatbread with Crispy Sage Recipe

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Mushroom Fontina Flatbread

This simple flatbread is great served as an appetizer or for a quick and easy meal!
4.15 from 7 votes


For the flatbread:

  • 2 tablespoons olive oil divided
  • 1 clove garlic minced
  • 1/4 large red onion thinly sliced
  • 8 oz cremini mushrooms sliced
  • 6 oz Arla Dofino® Fontina cheese shredded
  • 2 store bought flatbreads or Naan breads
  • Salt and black pepper to taste

For the crispy sage leaves:


  • Preheat oven to 400 degrees F. In a small bowl or ramekin, combine 1 tablespoon of the olive oil with the minced garlic. Stir and set aside.
  • In a medium skillet, heat the other tablespoon of olive oil over medium-high heat. Add the onions and mushrooms and saute for 3-5 minutes, stirring occasionally.
  • Place the flatbreads on a large baking sheet. Brush with the garlic olive oil. Top with shredded cheese, mushrooms, and onions. Season with salt and pepper, to taste. Place baking sheet in preheated oven and bake until cheese is melted, about 12 minutes.
  • While the flatbreads are baking, make the crispy sage leaves. Heat about ¼ cup of olive oil in small skillet. When hot, carefully drop a couple of sage leaves in the hot oil. Cook for 5-10 seconds and remove from the pan with tongs. Place on a paper towel. Continue frying the sage leaves in batches. They will crisp up quickly, so make sure you watch them closely.
  • Place the crispy sage leaves on top of the flatbreads. Cut into pieces and serve warm.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

 Disclosure-this post is in partnership with Arla Dofino, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.15 from 7 votes (7 ratings without comment)

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  1. I was curious if your son ate this! My kids are pretty adventurous, I’d bet they’d eat this. It’s honestly one of the most delicious things I’ve seen on the yet in a while. I think I want to throw some red peppers on top? But you’re the expert!!! I’m really not much of a cook. Yet =)

  2. This flatbread looks beautiful. It combines my two loves: mushrooms and cheese. I think it would be awesome for dinner, not just as an appetizer.

  3. I love how simple-yet-fancy this looks! And anything with sautéed mushrooms and cheese sounds awesome to me!

  4. Hi, Maria — Just wondering, have you seen that cheese in stores here in the SLC area? Is it hard to find? Sounds yummy!!

  5. I just made this for lunch and it was soooo tasty.  My husband loved it.   The crispy sage was such a good idea.  It will be a great appetizer to serve to guests.

    1. It should be fine to assemble in advance. I wouldn’t put it in the oven until you are ready to serve. It is best when the cheese is still warm and melted. Enjoy!

  6. BTW – You can save a step by cooking/crisping the sage leaves on the pizza while it cooks. Just wipe the top side of the sage leaves in a dish of olive oil before placing on the pizza. The olive oil keeps them from burning and they crisp up perfectly. I also slightly salt them, the salt sticks well to the olive oil.