06/04/2026
It’s Wednesday! Happy Mushroom Recipe Day!🍄🟫💕🍄🟫
💕🍄🟫💕June is National Mushroom Month, making it the perfect time to upgrade the meals already on your summer menu.
And while mushrooms make meals taste amazing, they also bring something extra to the plate.
June is also Brain Health Month, and mushrooms contain ergothioneine (ERGO), an amino acid being examined for its role in brain health. Because the body doesn’t produce ERGO on its own, it must come from food, and mushrooms are one of the leading dietary sources.
Lion’s Mane mushroom is a particularly beneficial source for nervous system health. You will love this easy sheet pan recipe! And please support your local farmers by sourcing your ingredients through Boondock Farms, Heart Pine Homestead, Aiken Farmers Market, and Evans Market in
🍄🟫💕Lion’s Mane Deconstructed Sheet-Pan Pizza💕🍄🟫
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 servings
Think of this as a mushroom and sausage pizza, only deconstructed! Lion’s mane mushrooms, Italian sausages, cherry tomatoes and red onions are spread on a sheet pan and baked until each component is perfectly cooked and lightly blistered. After baking, it’s all transferred to a serving platter, and creamy burrata is nestled in before adding a drizzle of hot honey. Next, you’ll tear open the burrata and let all the flavors and textures marry, scooping it up on warm, crusty bread.
Ingredients:
- 4 fully cooked Italian sausages (about 1 pound), cut crosswise into thirds
-8 ounces lion’s mane mushrooms, torn into 1 1/2-inch pieces (8 ounces oyster, shiitake , or chestnut mushrooms can also be used)
-1 red onion, peeled, quartered and cut into 1/2-inch wedges
-2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
-3/4 teaspoon kosher salt, divided
-1 pint cherry tomatoes
-5 ounces baby arugula
-8 ounces burrata
-1 tablespoon hot honey
-12 leaves fresh basil, torn or coarsely chopped
Crusty bread, for serving, warmed
Instructions:
-Preheat oven to 450˚F with rack in the top third of the oven.
-In a large bowl, toss sausages, mushrooms, and red onion wedges with 2 tablespoons olive oil and 1/2 teaspoon salt to evenly coat.
-Spread mixture on large-rimmed baking sheet (about 13×9-inches). Roast until it begins to brown, about 15 minutes.
-Meanwhile, toss tomatoes in the bowl with remaining 1 teaspoon olive oil and 1/4 teaspoon salt.
-Remove the pan and switch the oven to broil. Nestle tomatoes amongst other ingredients on pan, spacing everything relatively evenly.
-Return pan to oven to broil until deeply browned and blistered in some spots, 5 to 8 minutes.
-Spread arugula leaves to cover base of a serving platter. Scrape sheet pan mixture over arugula and top with burrata. Cut or tear burrata open to reveal the creamy interior. Drizzle everything with hot honey and scatter with basil leaves.
Serve hot with warm crusty bread.
Photo and recipe courtesy of
