Mix up the typcial Turkey-Day with Mushroom Pizza Bites!

This is one of my "go to" appetizer recipes and is a great way to mix up the Thanksgiving spread.  Not only is it easy, but it's also on the healthier side of the spectrum...Win win!  Really want to knock your guests socks off?  Pair it with your favorite Pale Ale or IPA.  I'm on a Lagunitas kick myself...A Little Sumpin' Sumpin' to be exact...Mmmmm....

What You'll Need

  • 8oz Medium to Large whole mushrooms - you can use white or brown, whichever you have access to
  • Sauce of choice - Marinara, pesto, or even Alfredo works
  • Grated mozzarella cheese
  • Toppings of choice - mini pepperoni (shown here), black olives, even ham and pineapple works!

How You'll Make Them 

Preheat oven to 375 degrees

  1. Take the stems off the mushrooms.  I just snap them right off.  If needed, rinse mushrooms, but these were Clean and Ready, so there was no need.
  2. With a butter knife or spoon, put a small amount of sauce in the underside of the mushroom cap.  It was about half a teaspoon.
  3. Sprinkle a pinch of grated mozzarella cheese over the sauce and place a few toppings on each mushroom.
  4. Place on a cookie sheet about 2 inches apart.
  5. Bake for 15 minutes or until cheese is melted
  6. Serve warm and with your favorite Pale Ale or IPA

Get more ways to "WOW" your guests with the entire Mushroom Pairing Guide.   Click HERE to download.

Thank you to Monterey Mushrooms for the yummy Baby Bella Mushrooms pictured here!  

Chris Zach's Mushroom in Oil and Garlic

As promised, here's one of many recipes from my dad's best friend Chris Zach.  Before we get into it, I want to give you a little background, to this great cook.  

He was born in born in Vienna, Austria in 1946.  Apprenticed at the Spanish riding school age 15.  Came to the United States, my dad thinks in 1966, where he served in US Army and went on two tours in Vietnam.  He trained horses until 1975. Then went to school received a bachelors in International Finance.  From there he worked for Bank of America for around 10 years.  Then landed a job as bank president for a small bank in Sacramento.  While working there, he received his doctorate in finance.  He passed away July 4, 1998 age 52.  Though he left us too early, he knew how to live life to the fullest.  He enjoyed the little things in life, like cooking for his friends and family.  Here's a quick recipe of his for you to try. 

A quick side note, he wrote recipes assuming you know how to cook, so I'm following suit.

INGREDIENTS:

  • 1lb mushrooms
  • 5tbl evoo
  • 2 cloves garlic
  • 1 handful curly parsley
  • 4tbl bread crumbs
  • Salt and Pepper to taste

PREPARATION:

Rinse, scrub, and slice mushrooms. Drizzle 1 tablespoon of evoo and toss to mix evenly. Chop garlic and parsley.  

Add the rest of the evoo to the frying pan and add mushrooms when the oil is warm, not hot.  

Cook Gently for 4 minutes.  Add garlic, parsley, salt and pepper, and gook gently for 5 minutes.  

Add breadcrumbs to soak up juices.  Turn up heat for a moment - DONE!

Serve with toothpicks as an appetizer, or top your favorite steak or even pasta!  This versitle dish can be by itself or a flavorfull compliment to your favorite entree.