A healthful, vegetarian pizzantini with mushrooms and goat cheese.  (

3/4 lb wild mushrooms (such as oyster, shiitake, or a mix), cut into 1 1/2 inch pieces

5 Tbsp. extra virgin olive oil, plus more for the pan

8oz goat cheese, crumbled

1 Tbsp. fresh thyme leaves

2 Tbsp. fresh lemon juice

1 Fresno chili, thinly sliced

Chopped fresh parsley for serving (if desired)

Sea salt and freshly cracked pepper to taste

  1. Heat your oven to 450F with the oven rack in the lowest possible position.  While your oven is heating, toss the mushrooms with 2 Tbsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a large baking sheet, and spread in an even layer.  Roast until tender, about 12-15 minutes.  At approx. 6-7 minutes, stir to ensure the mushrooms are roasted evenly.
  2. Brush your favorite full-size Croccantini with 1 Tbsp. of the remaining olive oil, and scatter roasted mushrooms, cheese, and thyme evenly over the crackers.  Bake until Croccantini begins to turn a golden brown, about 2-5 minutes.
  3. Meanwhile, whisk together lemon juice, chili, and the remaining 2 Tbsp. olive oil in a small bowl.  Drizzle bowl over pizzantini, top with parsley (if desired), and serve.
Original recipe found at realsimple.com
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