broiled mushrooms with mozzarella

Because my commute to and from the office is just over two miles, I listen to a lot of podcasts. One of my favorites is the Spilled Milk Podcast by food writers Molly Wizenberg and Matthew Amster-Burton. Tasty recipes usually make an appearance, but  most importantly, plenty of bad jokes and giggling are guaranteed. I recommend you listen in.

This recipe is from a recent episode. I listened to it on my way home from work and had to immediately go to the store and get the necessary ingredients because it sounded so good. Cheesy, earthy and under 15 minutes to prepare, this dish is perfect for a weeknight (or a lazy night). We had it as a main course with plenty bread and a salad, but it would also be a solid appetizer.

Broiled Mushrooms with Mozzarella, from the Spilled Milk Podcast
2 cups cremini mushrooms
4 oz fresh mozzarella (You could also use regular mozzarella if you didn’t want to spring for fresh)
2 t fresh thyme
olive oil, salt and pepper

Slice the mushrooms thinly, about 1/4″ thick. Place them on a lined baking sheet in a single layer. Drizzle with olive oil.

Tear the mozzarella into quarter-sized pieces and sprinkle over the mushrooms. Sprinkle with salt, pepper and thyme.

Broil 5 – 8 minutes, until the cheese is bubble and golden in spots. Serve with bread.

-Emily