420 Recipe

Slices

1. 1

   Prepare mushrooms

   Clean the mushrooms by wiping them with a damp paper towel. Trim stems as needed and slice shiitake, portobello, and white button mushrooms so you have about 3 cups total.

2. 2

   Preheat

   Preheat a large skillet over medium-high heat. If toasting bread or warming slices, preheat a toaster oven or oven to 375°F (190°C).

3. 3

   Sauté aromatics

   Add 1 tablespoon of EVOO to the hot skillet. Add the diced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

4. 4

   Cook mushrooms

   Add the remaining 1 tablespoon EVOO and then the sliced mushrooms to the skillet. Spread into a single layer as much as possible and let cook undisturbed 2–3 minutes to brown. Stir and continue to cook until mushrooms are golden and any released liquid has mostly evaporated, about 5–7 minutes total.

5. 5

   Season

   Season the mushrooms with 1 tsp salt, 1/2 tsp black pepper, and the optional 1/4 tsp red pepper flakes if using. Stir to combine and cook 1 minute to allow flavors to meld.

6. 6

   Finish with lemon and parsley

   Remove the skillet from heat. Stir in 1 teaspoon lemon juice and 2 tablespoons of the chopped parsley (reserve the rest for garnish). Taste and adjust seasoning.

7. 7

   Assemble on slices

   Arrange 6 bread or pizza slices on a baking sheet or serving platter. Divide the mushroom mixture evenly over the slices. Sprinkle the vegetarian cheese evenly over the mushrooms.

8. 8

   Melt cheese (optional)

   If you want the cheese melted, place the assembled slices under a broiler or in the oven at 375°F (190°C) for 4–6 minutes until cheese is melted and lightly golden. Watch closely to avoid burning.

9. 9

   Garnish and serve

   Remove from heat/oven. Sprinkle remaining chopped parsley over the slices. Serve immediately while warm.