Ooey gooey melted cheese with plenty of mushrooms and onions and a hint of spice makes the perfect game day appetizer or just make it because it is so darn good and completely addictive.
2 Tablespoons Sutter Buttes Arbequina Olive Oil
1/2 cups Chopped Red Or Yellow Onion
1 cup Sliced White Mushrooms
4 teaspoons Minced Garlic
1 teaspoon The Bean & The Leaf Dried Thyme
½ teaspoons The Bean & The Leaf Organic Cayenne Pepper
Salt And Pepper, to taste
2 cups Shredded Mozzarella Cheese
1/4 cup Shredded Parmesan
1 Tablespoon Chopped Fresh Cilantro
Heat oven to 425 F. In a medium skillet over medium heat, heat olive oil. Add onions and cook until translucent, about 3 minutes. Add mushrooms and garlic and cook until mushrooms have released all their liquid, about 5 minutes. Remove skillet from heat; stir in thyme, cayenne pepper and salt and pepper to taste. Set aside.
Sprinkle 1 cup of shredded Mozzarella Cheese in the bottom of a 9-inch pie plate. Top with half of the mushroom mixture. Sprinkle with the remaining Mozzarella cheese then top with remaining mushroom mixture. Sprinkle the Shredded Parmesan on top. Place pie plate in the oven and bake until cheese is melted, browned and bubbly, about 15 minutes.
Remove from oven and sprinkle with fresh cilantro.
Serve immediately with tortilla chips or toasted slices of Italian bread or any other small long loaf cut into slices.