Mushrooms are so beefy and delicious. This is a great quick supper for meat-free-ers and meat eaters alike because it is hearty. To round out the meal, serve with simple green salad dressed with Dijon dressing or, sliced apples or pears.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 (12-inch) French bread pizzas |
Ingredients
- 8 large portobello mushroom caps
- 1 pound button mushrooms
- 1/2 pound shiitake mushrooms
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 2 tablespoons butter, cut into pieces
- 1 bay leaf
- 4 large cloves garlic, finely chopped
- Salt and pepper
- 1/2 cup dry white wine, eyeball it
- 2 teaspoons Worcestershire sauce, eyeball it
- 1 tablespoon chopped fresh thyme leaves, 4 sprigs stripped and chopped
- 1 loaf crusty French bread, 24 inches
- 3 cups shredded Gruyere or Swiss cheese
Instructions
- Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat.
- Preheat broiler and split the loaf lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Fill bread with mushrooms evenly then top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 809 |
| Total Fat | 46 g |
| Saturated Fat | 23 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 106 mg |
| Sodium | 994 mg |
Reviews
Very good indeed! Easy to follow recipe and delicious taste.
Very nice indeed, even better if you have some left over Rarebit mix in the fridge to top it with.
definitely for mushroom lovers. delicious! I topped it off with some ketchup and it tasted like a Polish “zapiekanka” from Krakow.
I made this and it was still so delicious two days later! The mushrooms were sauted nicely. I did not have worchestchire sauce on hand so I did not use it, but it was still good. I put extra toppings that I like on pizza such as bell peppers, onions, and cilantro. This is a great pizza to follow and to put other additions of your favorite items on top.
I DO NOT KNOW
This was wonderful! Because shitakes are very expensive, I used half the amount, and I used dried which I re-hydrated.
Also, I cut back a bit on the button mushrooms and used 1/2 of loaf of french bread because I was just making it for two people. Wonderful and consistent recipe.
I adore mushrooms and thought this was a quick and easy vegetarian dinner to make on a weeknight. Read my full review with pictures on my blog – randomactsoffood.blogspot!
The mushrooms in this recipe were so yummy I could have eaten them by themselves. I did cook the mushrooms for a bit longer because I like when they cook down a bit and get good color on them. The bread did not get soggy, I toasted the bread under the broiler as per the directions and they were nice and crunchy even the next day for leftovers. I will definitely be making these again!
I’m not a cook at all but I like to whip up some dinner for my family sometimes. This pizza was so good! I’ve made it several times already. I recommend seasoning the mushrooms more than what the recipe calls for. Also I would cook the mushrooms a little longer, I like them a little tougher. Any kind of cheese will do, but I sure love the Swiss! Sometimes for lunch, I cut the recipe in half and use Portuguese rolls for a quick snack. Definitely delicious and easy to make in bulk for a party!
This was delicious! Hearty, but healthy! I make pizza a lot because of it’s simplicity and love to find options that are good for my family as well. And french bread pizza is a fun option. The mushrooms took no time at all and were full of flavor. I used an Italian cheese blend instead of the swiss / gruyere and it was great. I’ll make this again. Thanks Rachael!