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SHIITAKE MUSHROOM & HERB PIZZA

Prep
20 Minutes
Cook
10 Minutes
Serves
4

Ingredients

  • 3 tablespoons olive oil, divided
  • 3 ounces shiitake mushrooms, trimmed, sliced (1/4-inch)
  • 3 ounces baby portabella (crimini) mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 teaspoon chopped fresh rosemary, divided
  • 2 teaspoon fresh thyme leaves, divided
  • 2 tablespoons sherry, optional
  • 4 BAYS® English Muffins, any variety, split
  • 4 Havarti cheese slices (1 ounce each), cut
  • White truffle oil, optional

Instructions

  • Heat large skillet over medium heat. Add 2 tablespoons of the olive oil and mushrooms; saut√© 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Add garlic and herbs; continue cooking 1 minute. Stir in sherry; remove from heat.

  • Toast muffins; place on baking sheet. Brush with remaining 1 tablespoon olive oil; cover with cheese. Top evenly with mushroom mixture.

  • Broil 2 minutes or until cheese is melted. Sprinkle with remaining herbs and serve drizzled with white truffle oil.

  • TIP: For a flavor boost, use a blend of Havarti and Fontina cheese.
SHIITAKE MUSHROOM & HERB PIZZA