Lobster Mushrooms!!!

It’s that time of year! In the same month as my birthday, lobster mushrooms come in to season!
This year I tried two new recipes with them, a lobster mushroom pizza and a lobster pasta.

Ingredients:

  • vegan tofutti ricottaimg_9425
  • pizza dough
  • spinach
  • 2 cups of chopped lobster mushrooms
  • marinara
  • 1 jar rinsed sundried tomatoes
  • 2 cups spinach
  • 2 TBsp garlic
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • vegan mozzarella
  • margarineimg_9428

Salute the spinach and garlic in margarine until melted. Then set aside.

Fry the mushrooms in butter for 15-20 minutes.

Take four Tbsp of margarine and melt in a skillet until browned at the bottom, then add the remaining spices to this. Drizzle this over the mushrooms.

Assemble:

marinara, then dollops of ricotta, then sundries tomatoes, spinach and mushrooms, and then mozzarella on top. img_9427

Bake at 375 for 30 minutes.
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