Mushroom And Three Cheese Pizza Recipes

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SPINACH, MUSHROOM & THREE-CHEESE PIZZA



Spinach, Mushroom & Three-Cheese Pizza image

The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, it's fully loaded with spinach, onion, garlic and a trio of cheeses.-Lillian Julow, Gainesville, FL

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 pieces.

Number Of Ingredients 11

1 loaf (1 pound) frozen pizza dough, thawed
3 tablespoons olive oil, divided
2 thin slices prosciutto or deli ham, julienned
1 pound sliced baby portobello mushrooms
1/2 small red onion, sliced
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 log (4 ounces) fresh goat cheese, crumbled
2 cups shredded fontina cheese
1/2 cup grated Romano cheese

Steps:

  • Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.

Nutrition Facts : Calories 492 calories, Fat 25g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

MUSHROOM CHEESEBURGER MAC AND CHEESE



Mushroom Cheeseburger Mac and Cheese image

This recipe is sponsored by Mushroom Council. My teenage son, Eli, is a huge cheeseburger fan, so I try to channel those flavors into other dishes. I love that I can add a vegetable to the mix by using mushrooms!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
8 ounces ground beef
4 ounces white button mushrooms, trimmed and finely chopped
4 ounces cremini mushrooms, trimmed and finely chopped
1 small onion, chopped
1 tablespoon all-purpose flour
2 teaspoons paprika
1 teaspoon mustard powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
6 tablespoons ketchup
2 cups low-sodium beef broth
3/4 cup half-and-half
2 cups elbow macaroni (about 8 ounces)
4 ounces mild yellow cheddar cheese, shredded (about 1 cup)
Chopped fresh parsley and chopped dill pickles, for topping

Steps:

  • Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
  • Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
  • Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.

THREE-CHEESE MUSHROOM AND SPINACH CALZONE



Three-Cheese Mushroom and Spinach Calzone image

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Mushroom     Bake     Super Bowl     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Parmesan     Ricotta     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4-main course servings

Number Of Ingredients 12

1 tablespoon olive oil plus additional for brushing
1 8-ounce package sliced crimini (baby bella) mushrooms
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
4 cups (packed) baby spinach
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
5 tablespoons grated Parmesan cheese, divided
1 1/2 cups grated Fontina cheese, divided
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
  • Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
  • Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

CHEESE & MUSHROOM SKILLET PIZZA



Cheese & Mushroom Skillet Pizza image

This Italian skillet toss is an awesome way to use up extra spaghetti sauce at the end of the week. It fits right in on Friday pizza night. -Clare Butler, Little Elm, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon dried oregano
1/2 teaspoon salt
6 tablespoons water
2 tablespoons plus 1 teaspoon olive oil, divided
1/2 cup pizza sauce
25 slices pepperoni
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat broiler. In a small bowl, whisk flour, baking powder, oregano and salt. Stir in water and 2 tablespoons oil to form a soft dough. Turn onto a floured surface; knead 6-8 times. Roll into a 12-in. circle., Brush bottom of a 12-in. ovenproof skillet with remaining oil; place over medium-high heat. Transfer crust to pan; cook 2-3 minutes on each side or until golden brown. Remove from heat. Spread with pizza sauce; top with pepperoni, mushrooms, olives and cheese., Broil 3-4 in. from heat 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 374 calories, Fat 22g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1284mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

MUSHROOM AND THREE CHEESE PIZZA



Mushroom and Three Cheese Pizza image

Make and share this Mushroom and Three Cheese Pizza recipe from Food.com.

Provided by dicentra

Categories     European

Time 25m

Yield 3 pizzas

Number Of Ingredients 10

3 pieces pizza dough
3 tablespoons extra virgin olive oil
2 slices prosciutto, sliced in strips
2 garlic cloves, chopped
2 sprigs fresh rosemary, needles striped from the stem
1 lb assorted wild mushroom, such as crimini, portobello, shiitake, and oyster, coarsely chopped
kosher salt & freshly ground black pepper
2 (4 ounce) logs goat cheese
2 cups shredded fontina
1/2 cup freshly grated pecorino cheese

Steps:

  • Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Coat a saute pan with the olive oil and place over medium heat.
  • When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor. Toss in the garlic and rosemary, saute for a minute until fragrant.
  • Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper. Remove from the heat.
  • Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina.
  • Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
  • Before cutting the pizza into slices, grate pecorino over the whole thing!

Nutrition Facts : Calories 773.1, Fat 64, SaturatedFat 34.4, Cholesterol 161.8, Sodium 1101.5, Carbohydrate 8.9, Fiber 1.6, Sugar 5.8, Protein 43.6

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