Mushroom Lovers French Bread Pizzas Recipes

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MUSHROOM LOVERS' FRENCH BREAD PIZZAS



Mushroom Lovers' French Bread Pizzas image

Mushrooms are beefy and delicious. This is a great quick supper for meat-free-ers and meat eaters alike because it is so hearty. To round out the meal, serve a simple green salad dressed with Dijon dressing or sliced apples or pears.

Yield makes 4 12-inch French bread pizzas

Number Of Ingredients 13

8 large Portobello mushroom caps
1 pound button mushrooms, stems trimmed
1/2 pound fresh shiitake mushrooms, stems discarded
3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
2 tablespoons unsalted butter, cut into pieces
1 bay leaf
4 large garlic cloves, finely chopped
Salt and black 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 24-inch loaf of crusty French bread
3 cups shredded Gruyère or Swiss cheese

Steps:

  • Preheat the broiler.
  • Wipe the mushrooms clean with a damp towel and slice them. Heat the EVOO and butter in a deep skillet over medium heat. When the butter melts into the oil, add the bay leaf, garlic, and sliced mushrooms. Cook until the mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add the wine, stirring the skillet with a wooden spoon to deglaze. Shake the pan and add the Worcestershire and thyme. Turn off the heat.
  • Split the loaf first lengthwise and then across. Pull out and discard a bit of the soft insides. Toast the bread lightly under the broiler then fill each section of bread evenly with mushrooms. Top liberally with the cheese. Return the bread sections to the broiler until the cheese browns and bubbles then remove the pizzas from the oven and serve.

FRENCH BREAD PIZZAS



French Bread Pizzas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 21

6 tablespoons salted butter, melted
1 teaspoon Italian seasoning
3 cloves garlic, pressed
1 French loaf, halved lengthwise
1/3 cup marinara sauce
1 cup grated mozzarella
4 ounces pepperoni
1 green bell pepper, sliced into rings
1/3 cup prepared sausage crumbles
1/3 cup black olives
1/3 cup jarred jalapeno slices
1/3 cup grated Parmesan
1/2 cup ricotta
3 tablespoons prepared pesto
1 lemon, zested
1 small zucchini, sliced thin
1/2 cup jarred roasted pepper slices
4 asparagus spears, sliced into 1/2-inch segments
1 cup frozen roasted corn
1 cup goat cheese, crumbled
5 to 6 fresh basil leaves, torn

Steps:

  • For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.
  • Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.
  • For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.
  • For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.
  • Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE



Green Beans with Creamy Mushroom Sauce image

Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.

Provided by Laura Walsh

Categories     Green Bean Side Dishes

Time 35m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 cup thinly sliced shallot
1 pound fresh green beans, trimmed
2 tablespoons water
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
2 cups sliced cremini mushrooms
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-fat milk
½ cup crumbled goat cheese

Steps:

  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
  • Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
  • For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
  • Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg

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