Mindful Sodexo 
Warm flatbread filled with kimchi spread, roasted mushrooms, mozzarella, bok choy, sesame seeds, and side of pineapple
Nutrition Facts:
Calories: 380, Carbs: 50 g , Protein: 15 g, Fat: 15 g , Sat. Fat: 4 g , Sodium: 700 mg , Fiber: 7 g
Prep Time: 20 to 25 minutes Cook time: 15 to 20 minutes, plus 1 hour for pickling Yield: 4 servings; 1 sandwich with a side of grapes Difficulty level: Intermediate
Savory Korean-Style Mushroom Melt
Ingredients
Prepare
Savory Korean-Style Mushroom Melt
- 1 bunch green onions, trimmed
- 1 ⅓ cup Korean Roasted Mushrooms
- ½ cup bok choy, thinly sliced
- 4 (6x6 inch) whole grain flatbreads
- ½ cup Kimchi Spread
- 1 teaspoon sesame seeds
- ½ cup shredded part-skim mozzarella cheese
- 2 cups fresh pineapple, diced
- 1. Preheat a grill or grill pan to high heat. Lightly coat the green onions with cooking spray or a drizzle of oil. Grill for 5 to 6 minutes, turning occasionally, until lightly charred. Let cool slightly, then roughly chop.
- 2. Heat a large skillet or griddle over medium heat. Add the Korean Roasted Mushrooms and bok choy. Cook for 2 to 3 minutes, stirring occasionally, until the bok choy is wilted and the mushrooms are heated through.
- 3. Place the flatbreads on the griddle and toast for about 1 minute per side. Spread 2 tablespoons of Kimchi Spread evenly over each flatbread.
- 4. Divide the mushroom mixture among the flatbreads. Sprinkle each portion with ¼ teaspoon sesame seeds and 2 tablespoons shredded mozzarella cheese. Cook for about 1 minute, or until the cheese melts.
- 5. Fold the sides of each flatbread over the filling to create a handheld sandwich.
- 6. Secure with a toothpick, if desired, and serve with ½ cup diced pineapple.
Korean Roasted Mushrooms
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons water
- ½ tablespoon sesame oil
- 1 teaspoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- ½ tablespoon sriracha
- ½ tablespoon unseasoned rice vinegar
- 1-pound button mushrooms, sliced
- 1. In a bowl, combine ingredients and toss until evenly coated. Cover and refrigerate for at least 1 hour to marinate. Drain and discard liquid.
- 2. Preheat the oven to 375 degrees Fahrenheit. Spread the mushrooms in a single layer on a parchment-lined baking sheet. Roast for 16 to 18 minutes, stirring once halfway through cooking, until tender and lightly browned.
Kimchi Spread*
- ⅓ cup light mayonnaise
- ⅓ cup plain nonfat Greek yogurt
- ⅓ cup kimchi
- 1. Place ingredients in a food processor. Blend until smooth and creamy. Cover and refrigerate until ready to use.
- 2. *See chef tips for leftover suggestions.
Chef Tips:
- No Grill? Arrange the green onions on a baking sheet, lightly coat with oil, and roast in a 450 degrees Fahrenheit oven for 8 to 10 minutes, turning once halfway through, until tender and lightly charred around the edges.
- Extra Kimchi Spread? Use as a sandwich spread, burger topping, dip for vegetables, or drizzle for grain bowls.
- No Bok Choy? Substitute shredded cabbage, spinach, or baby kale.
- Like It Spicier? Add extra sriracha or chopped kimchi to the filling before serving.
- Meal Prep Friendly: Roast the mushrooms and prepare the spread up to 3 days ahead.
