Throwback Thursday recipe: Pizza-Stuffed Mushrooms
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 loaf soft French or Italian bread, halved lengthwise
- ¾ cup part-skim ricotta cheese
- 1 cup shredded low-moisture mozzarella cheese
- ¼ cup roughly chopped fresh parsley
- 2 tablespoons shredded parmesan cheese
- Red pepper flakes, to taste
- 3 vine-ripened tomatoes, sliced
- 2 tablespoons balsamic vinegar
- Preheat the broiler (we had the oven rack on the middle shelf). Take a large skillet and pour one tablespoon of the olive oil in, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, seasoning them with salt and pepper afterwards. Stir the mushrooms around now and then for 5 minutes or until they’re lightly browned (we cooked them for 5 minutes). Take the skillet off the heat and leave it off to the side for now.
- Take a small bowl out and mix the ¼ cup oil and garlic together in it. Take a baking sheet out (we lined ours with aluminum foil) and place the bread on it cut-side up. Drizzle the garlic oil over both halves, sprinkling o salt to taste. Broil the bread for 2 to 3 minutes or until it’s lightly toasted (2 minutes did the job for us). Spoon the ricotta onto the bread, spreading it out evenly, topping it with the mushrooms and mozzarella afterwards (might not matter but between the two, we put the mushrooms on first). Stick the bread back in to broil for another 2 to 5 minutes or until the pizza is browned and bubbly (we went with 3 minutes*). Take the bread off the baking sheet and transfer it to a cutting board.
- Slice the bread into pieces, topping with the parsley, parmesan, and however much red pepper flakes you desire. Take the tomato slices and drizzle them with the vinegar and the remaining tablespoon of olive oil, seasoning them to taste with salt and pepper. Serve the tomato slices with the pizza and enjoy !
Serves 4 (or two really hungry people).
*At 3 minutes the cheese was nicely browned and bubbly but the ends and the edges of the bread were browned a little more than we would’ve liked so next time we’ll try just going for 2 ½ minutes.
When you cook a pizza using a pre-made pizza crust, the crust can be limp or make you think “so this is what cardboard tastes like”, you won’t have to worry about that with this french bread pizza ! The outside of the bread had a nice crispy crunch to it and the cheese became ooey gooey. We love eating mushrooms so we’ll be at least doubling the amount of mushrooms next time. We couldn’t really taste the parsley but it did add a nice pop of color ! We added enough pepper flakes to make the pizza spicy which is a nice counterbalance to the salty (in a good way), cheesy awesomeness of this pizza !
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network.
Take care everybody !
A great handheld snack for any occasion !
- ½ pound mild Italian sausage, casings removed (we used hot Italian sausage)
- ¾ cup chopped pepperoni slices, divided
- 1/3 cup minced onion
- 1 (8-ounce) package cream cheese, softened
- ½ cup pizza sauce
- 4 (8-ounce) packages baby portobello mushrooms, stems removed
- ¾ cup shredded mozzarella cheese
- Pre-heat the oven to 375 degrees. Take a rimmed baking sheet out and line it with aluminum foil.
- Take a large skillet out and set the heat to medium. Once the skillet’s hot, add in the Italian sausage, ½ cup of the pepperoni, and the minced onion, stirring now and then for 7 minutes or however long it takes for the sausage to be fully cooked and crumbly. Drain off the grease afterwards. Add the cream cheese and pizza sauce to the skillet, stirring until the cream cheese has melted and the mixture looks smooth. Take the skillet off the heat.
- Spoon the skillet mixture into the mushroom caps (keeping the filling even with the top of the mushroom or maybe a little over) and place it on the lined baking sheet. After filling the caps, sprinkle the mozzarella cheese and what’s left of the pepperoni over the top and stick the sheet in the oven.
- Let the mushrooms cook for 20 minutes or until the cheese looks golden brown (20 minutes worked for us). Serve right away (we found if you let them cool down a little before eating them, they’re a lot more enjoyable).
If you eat them right after they’re done cooking, you’ll have the water from the mushroom come squirting out and it dilutes the flavors to the point of it just tasting “meh” but if you let the mushrooms cool down a little so the juice doesn’t come bursting out when you take a bite, that’s when you can really taste the flavors of the filling. Using hot Italian sausage adds just a little bit of heat that wouldn’t have been existent in the dish otherwise. The Italian sausage and pepperoni adds some texture to the dish, the cream cheese provides a creamy tanginess and the pizza sauce adds a little sweetness.
We got this recipe from a Cooking with Paula Deen magazine.
We weren’t paid in any form to promote the Paula Deen magazine.
Take care everybody !
- Vegetable cooking spray
- ½ cup Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
- 1 (16-oz.) package pre-baked Italian pizza crust (we used Mama Mary’s Thin Crust)
- 2 cups chopped deli-roasted whole chicken (we used cooked chicken breast meat from a rotisserie chicken)
- 1 cup (4 oz.) shredded provolone cheese (we used smoked provolone cheese)
- ¼ cup crumbled blue cheese (we used somewhere between 1/3 to ½ cup* of low-fat blue cheese)
- Coat the cooking grate of your grill with the cooking spray before you start preheating it (the recipe suggests spraying the grate while it’s out of the grill and then placing the grate in the grill afterwards). Preheat your grill to 350 degrees.
- Spread the hot sauce over the crust, layering the remaining ingredients on afterwards.
- Put the pizza crust directly on the grate, pulling the lid down on the grill afterwards. Let the pizza cook for 4 minutes before rotating the pizza by one-quarter. Continue to let the pizza cook, covered, for an additional 5 to 6 minutes or until the pizza is heated throughout. Eat right away.
- Oven-Baked Version (which is what we went with): Assemble the pizza just like you would in step 2, just bake the pizza though based off the directions on the package that the crust came in.
*It all depends on how much you love blue cheese if you want to add on more than just ¼ cup. We love blue cheese so we added more on but there’s nothing wrong with just sticking to the ¼ cup.
We got this recipe from Southern Living.
We weren’t paid in any way to promote Frank’s RedHot, Mama Mary, or Southern Living.
Here’s the pizza we mentioned in the previous day’s post !
- 1 tube (11 oz.) refrigerated thin pizza crust
- 2 Tbsp. creamy peanut butter
- 2 Tbsp. teriyaki sauce
- 1 Tbsp. Thai chili sauce
- 1 tsp. honey
- 2 cups shredded rotisserie chicken
- 1 cup (4 oz.) shredded part-skim mozzarella cheese
- ½ cup shredded carrot (we used matchstick carrots)
- 1/3 cup fresh bean sprouts
- ¼ cup chopped salted peanuts
- ¼ cup minced fresh cilantro
- 2 green onions, thinly sliced
- Preheat your oven to 425 degrees. Take a 15-in. x 10-in. x 1-in. baking pan out and grease it (we laid aluminum foil down over the pan and then sprayed nonstick cooking spray over it). Unravel the dough and lay it down on the greased pan, flattening the dough and building up the edges a little. Stick the pan in the oven for 5 to 6 minutes or until the edges of the dough look slightly browned.
- While the crust is baking, take a small bowl out and mix together in it the peanut butter, teriyaki sauce, chili sauce, and honey. Take another bowl out (one with at least a 3 cup capacity) and add the chicken to it. Pour half of the peanut butter mixture over the chicken, tossing the chicken until it’s fully coated in the peanut butter mixture.
- Take the remaining peanut butter sauce mixture and spread it over the pizza crust, followed by adding on the chicken and cheese afterwards. Stick the pizza back in the oven for another 10-15 minutes or until the crust looks golden brown. Take the pizza out of the oven and add on the remaining ingredients before serving.
We’ve never had pad thai before so we don’t know how much this will truly remind you of it, but the fresh components were really nice and the dish had a lot of texture to it. The pizza might have been a little more enjoyable had I pulled it out before that suggested 10 minute mark in step 3.
This recipe came from Taste of Home.
We weren’t paid in any form to mention Taste of Home.
We were going to make this pad thai pizza but we couldn’t find all the ingredients needed so we just grabbed some sandwiches from Subways*. We’re still going to make that pizza when we get the rest of the ingredients. We look forward to trying that recipe out.
*We weren’t paid in any way to promote Subways.
*Update* We were able to get the ingredients and make the pizza. Click on the following recipe title to be linked over: Pad Thai Pizza