INGREDIENTS
1/4 tsp
active yeast
4 oz
baby bella mushrooms
2 servings
bell pepper
2 tbsp
dry sherry
1 1/2 tsp
extra virgin olive oil
3 oz
fontina cheese
1 tbsp
fresh rosemary
2 tsp
fresh thyme leaves
2 larges
garlic cloves
3/4 tsp
granulated sugar
5 oz
havarti cheese
2 tbsp
olive oil
1/2 tsp
salt
6 oz
shiitake mushrooms
2 servings
truffle oil
1/4 cup
water