Grilled Mixed Mushroom Flatbread

Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.

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A speedy homemade pesto and store-bought dough make for a flatbread that’s ready faster than you could call for takeout.

Prep Time
20 min
30 min


2 cups loosely packed fresh flat-leaf parsley

  • 2 tbsp chopped unsalted walnuts 

  • 1 clove garlic 

  • ½ tsp each sea salt and ground black pepper, divided 

  • ¼ cup olive oil, divided 

  • 2 shallots, thinly sliced 

  • 12 oz mixed mushrooms (such as oyster, cremini, shiitake), stemmed and sliced 

  • 1 1-lb pkg store-bought whole-grain pizza dough 

  • ⅓ cup coarsely grated Parmesan cheese


1. Preheat a greased grill to medium-high heat.

2. Prepare pesto: In a food processer pulse parsley, walnuts, garlic and ¼ tsp each salt and pepper until finely chopped, scraping down sides of bowl as needed. With the motor running, slowly add 3 tbsp oil until just incorporated. Scrape mixture into a bowl and set aside.

3. In a large skillet on medium-high, heat remaining 1 tbsp oil. Add shallots and cook, stirring occasionally, until softened and golden, 1 to 2 minutes. Add mushrooms and remaining ¼ tsp each salt and pepper, stirring frequently, until mushrooms are lightly browned and softened, 5 to 7 minutes. Remove skillet from heat and set aside.

4. On a lightly floured board, roll out dough to ½-inch thickness (about a 12-inch circle). (NOTE: Dough can be rolled into a freeform rectangular shape, just do not roll too thin.) Lay dough on grill grates, cooking until grill marks form and dough lifts easily, 2 to 4 minutes. Using tongs, flip dough and cook other side until grill marks appear, 2 to 3 minutes. Turn off one side of grill to set up for indirect cooking. Transfer dough to board and spread pesto on top, leaving a ½-inch border. Top with mushrooms and cheese.

5. Return pizza to unheated side of grill; close lid. Cook until mushrooms are warmed through and cheese is softening, 3 to 6 minutes. Transfer to serving board and cut into slices.

Nutrition Information

  • Serving Size ⅛ of recipe
  • Calories 344
  • Carbohydrate Content 46 g
  • Cholesterol Content 3 mg
  • Fat Content 14 g
  • Fiber Content 6 g
  • Protein Content 10 g
  • Saturated Fat Content 2 g
  • Sodium Content 618 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g