2 large shallots, peeled and halved lengthwise
3 tbsp (45 mL) plus 2 tsp (10 mL) extra virgin
olive oil, divided
16 ounces (450 g) mixed wild mushrooms
(cremini, shitakes, oyster), brushed clean
and roughly chopped
4 tsp (20 mL) Vermont Castings Original Rub, divided
1 large flatbread
1/2 cup (125 mL) mozzarella cheese, shredded
(weighs 1.5 ounces)
1/4 cup (50 mL) fontina cheese, shredded
1 cup (250 mL) loosely packed baby arugula leaves

1. Preheat grill to medium high. Clean grates and then brush with oil.

2. Brush shallots with 1 tsp (5 mL) olive oil and place on grates. Cook, covered, until softened and lightly charred, 5-6 minutes. Remove shallots to a carving board and when cool enough to handle, thinly slice.

3. Place Vermont Castings grill topper onto one side of the grates.

4. In a large bowl, toss 2 tbsp (30 mL) olive oil with mushrooms and 3 tsp (15 mL) Vermont Castings Original Rub until well coated.

5. Transfer mushrooms to grill topper and cook, covered, stirring occasionally, until mushrooms are softened, 8-10 minutes. Remove mushrooms to a bowl and remove grill topper from grill.

6. Place flatbreads directly on the grill face down and cook until lightly charred, 1 minute. Flip flatbread and grill for 1 minute.

7. Top with mushrooms, shallots and both cheeses, leaving a -inch (1.25 cm) border around the edges. Close the lid and cook, covered, until the cheese is melted and golden, 2-3 minutes.

8. Transfer flatbread to a carving board and brush the outer crust with 2 tsp (10 mL) olive oil and 1 tsp (5 mL) of Vermont Castings Original Rub.

9. Drizzle remaining 2 tsp (10 mL) of olive oil across flatbread, top with arugula, then slice and serve.