Categories: Main Dish, Pizza, Rachael Ray, Vegetarian

Ingredients

• 8 large portabella mushroom caps
• 1 lb button mushroom, stems removed
• 1/2 lb fresh shiitake mushroom, stems discarded
• 3 tablespoons extra virgin olive oil
• 2 tablespoons butter, cut into pieces
• 1 bay leaf
• 4 large garlic cloves, minced
• salt
• pepper
• 1/2 cup dry white wine
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chopped fresh thyme leave
• 16 ounces French bread (loaf)
• 3 cups shredded gruyere cheese or 3 cups swiss cheese

Directions

1. Preheat the broiler; wipe mushrooms clean with a damp towel and slice them.

2. Heat the oil and butter in a deep skillet over medium heat.

3. When the butter is melted, add in the bay leaf, garlic, and sliced mushrooms.

4. Cook 12-15 minutes until the mushrooms are dark and tender.

5. Season mushrooms with salt and pepper; add in the wine, stirring the skillet with a wooden spoon to deglaze.

6. Shake the pan and add in the Worcestershire sauce and thyme; turn off the heat.

7. Split the loaf first lengthwise and then across.

8. Pull out and discard a bit of the soft insides.

9. Toast the bread lightly under the broiler, then fill each section of bread evenly with mushrooms.

10. Top liberally with the cheese; return bread sections to the broiler until the cheese browns and bubbles; remove pizzas from oven and serve.

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