herby mushroom swiss french bread pizza
Checks all the boxes for an ideal game day nibble: cider caramelized shrooms, melty cheeses, garlic butter, and herbs. Oolala.
Ingredients
- 4 cups mixed mushrooms, torn (I like shiitake and cremini)
- 2 tbsp butter
- 2 tsp fresh oregano, chopped
- 1 tsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 cup apple cider (or vegetable broth)
- 1 loaf French bread or ciabatta bread
- 1 1/2 cups Swiss cheese, shredded
- 1 1/2 cups low moisture mozzarella cheese, shredded
garlic herb butter
- 2 tbsp butter, softened
- 2 cloves garlic, minced
- 1 tsp fresh oregano, chopped
- 1 tsp fresh rosemary, chopped
- pinch kosher salt
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Melt butter in a skillet over medium heat. Toss in the mushrooms and a big pinch of salt and pepper. Stir once, then cook undisturbed for 5 minutes.
- Stir in the oregano, rosemary, and garlic for 1 minute. Pour in the cider and simmer until reduced and the mushrooms are a rich golden brown, about 8-10 minutes.
- While the mushrooms cook, prep the bread. Slice the loaf in half and pull excess bread from the centers of each half, leaving about an inch border. Brush with 2 tablespoons of olive oil and toast for 5-8 minutes until lightly golden.
- For the garlic butter, stir the softened butter with the garlic, oregano, rosemary, and salt. Brush evenly over both slices of bread. Divide the mushrooms among the bread slices, then the cheese.
- Bake the "pizzas" for 10-15 minutes until the cheese is melted and bubbly, and the bread golden on the edges. Serve hot with fresh herbs and a drizzle of honey, as desired.