SHIITAKE & HERB PIZZA

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; sauté 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.