Flatbread with Mozzarella Portobello Mushrooms and Fresh Herbs

Ingredients

• Flatbread Dough
• 1 sprigs rosemary, stemmed and chopped finely
• 3 sprigs thyme, stemmed and chopped finely
• 2 sprigs oregano, stemmed and chopped finely
• 4 large sage leaves, stemmed and chopped finely
• 3 sprigs parsley, stemmed and chopped finely
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1/2 pound portobello mushrooms, stemmed and cut into 1/2 inch cubes
• 2 large cloves garlic, chopped finely
• Sea salt and freshly ground black pepper, to taste
• 12 ounces fresh mozzarella balls
• 1/4 cup Parmesan, grated
• 12 large basil leaves, chiffonade

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