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Cheesy Mushroom & Onion Pizza

This is an amazing Cheesy Mushroom & Onion Pizza recipe.  So easy, so delicious, and a must try.  Go extra crispy to sweeten the deal!  If you’re not one for the well done, no worries, cook for ’til your lil’ heart desires. As a native New Yorker, I find that buying pizza virtually anywhere further north than the Hudson Valley (some would even argue that’s too far north) is almost always an incredible disappointment.  I’ve had some amazing pizzas that are clearly the style of the restaurant, but I’m talkin’ classic, thin crusted, bubbly, fold it, flop it, yet not soggy slice of heaven that is a true NY slice of life.  My mouth is actually watering and I feel possible drooling coming on… I must continue before I raid my fridge for some complete and utter unnecessary caloric gorge.  But oh, yuummm… Now, I am not even going to pretend that this recipe is supposed to imitate, even in the slightest, the unworldly goodness of the NY pie, however, this is an awesome recipe when you’re looking for more of a homemade style pizza, or if you simply don’t live in New York!  Mushroom & Onion, a tad overly cheesy, and a bit ‘a garlic have always been my sweet slice. Hence why this is pretty much one of the only pizzas I make. Now go and pizza yourself to pieces!

Cheesy Mushroom & Onion PizzaCheesy Mushroom & Onion Pizza

Cheesy Mushroom & Onion Pizza
Serves 2
An amazing Cheesy Mushroom & Onion Pizza recipe. So easy, so delicious, and a must try. Go extra crispy to sweeten the deal!
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Total Time
30 min
Total Time
30 min
  1. 12" pre-baked pizza crust (preferably thin)
  2. 1/2 - 3/4 C delicious pizza or marinara sauce (don't cheap out here)
  3. 1 1/2 - 2 C shredded mozzarella (how cheesy do you want it?)
  4. 2 cloves garlic - minced
  5. 1 small red onion - thinly sliced
  6. 2 C mushrooms - sliced (I use cremini, though white or most others would be okay as well)
  7. 1 Tbl dried oregano
  8. 1 tsp dried basil
  9. Salt & pepper to taste
  10. Olive oil for cooking
  11. Parmesan for sprinkling (optional)
  1. Heat oven to 425 f. and oil pan or pizza stone
  2. Heat pan, add oil, and cook onion with salt for about 3-5 minutes
  3. Add garlic and cook for about 30 seconds - stirring
  4. Add mushrooms, oregano, basil, more salt, and pepper. Cook for about 5 minutes
  5. Remove from heat
  6. Top the pizza crust with sauce, 1 - 1 1/2 C mozzarella, mushroom mix, and bake until your desired level of crispiness has occured (I love mine crispy)!
  7. Remove, let cool for a few minutes
  8. When serving, sprinkle each slice with remaining cheese and parmesan cheese
  1. Serves 2-3 people
  2. This would also make a great appetizer for a party!
  3. Serve with: Red zinfandel or a nice & cold lager
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Holy Sh#% Loaded Nachos!

*As featured on!

Hot damn!  These Holy Sh#% Loaded Nachos are an explosion of flavor in your mouth.  Incredibly smothered with cheese, veggies, beans, and more.  If you do not absolutely fall in love with these it is quite possible that you are not of the human race. If you are having a party or any celebratory affair, this is your ultimate go-to recipe.  Honestly, I challenge you to not love them. They are worthy of leaving your spouse, partner, dog, etc for.  If Holy Sh#% Loaded Nachos were to take human form, this is the person you would leave someone at the altar for.  Have I been convincing enough in my dramatic tone to make you believe that these are the best nachos you’ll ever consume?  If not, message me, I’m sure I can continue with at least a few more paragraphs of over-the-top ridiculousness to further convince you.  Lastly, go to my guacamole recipe if you want to top off to heaven with this.  See you on the nacho side!

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Holy Sh#% Loaded Nachos!
Hot damn! These Holy Sh#% Loaded Nachos are an explosion of flavor in your mouth. Incredibly smothered with cheese, veggies, beans, and more. Vegetarian nacho lovers dive in!
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  1. 1 bag awesome tortilla chips
For the cheese sauce
  1. 7 ounces extra sharp white cheddar OR jack cheese - shredded
  2. 3/4 C milk
  3. 2 Tbl flour
  4. 2Tbl butter
  5. 1/2 C cilantro
  6. 2 Tbs jalapenos - diced
  7. 1Tbl taco seasoning (optional)
For the nacho toppings
  1. 1 can black beans or vegetarian refried beans
  2. 3 1/2 - 4 C combined & diced: red & yellow peppers, broccoli, shredded carrot
  3. 4 Tbl cooked or canned corn
  4. 1/2 a red onion - diced
  5. 2-3 cloves garlic - minced
  6. 1/2 C green onions - diced
  7. 1/2 C cilantro
  8. 1/2 a lime - squeezed
  9. 1 Tbl taco seasoning
  10. Salt & pepper to taste
  11. Oil for pan
  12. Guacamole to top (optional but highly recommended - read post above for my guac recipe)
  1. Preheat oven to 350 degrees
  2. Prepare a large oven pan and spray well with oil
For the nacho toppings
  1. Heat large pan with oil and add red onion. Cook for about 3-5 minutes
  2. Add garlic and cook for 30 seconds to 1 minute more (stirring)
  3. Add peppers, beans, corn, and salt & pepper. Cook for 3-5 minutes
  4. Add broccoli & taco seasoning. Cook for 2 minutes
  5. Add carrot, and cilantro, stir, and remove from heat
For the cheese sauce
  1. Heat the butter in a pan stirring constantly!
  2. Once melted, add flour and stir constantly - over medium to low heat
  3. Once smooth add milk and continue to constantly stir - turn to low heat
  4. When mixed, add cheese, taco seasoning, cilantro, jalapenos, and stir constantly until smooth
  5. This all happens in just 3-5 minutes! Easy!
To assemble
  1. In a large pan spread out your tortilla chips
  2. Add your veggie mix to your cheese mix and stir well
  3. Put in oven for about 10 minutes
  4. Put on your desired platter and squeeze the lime or pour the lime juice over the nachos
  5. Throw on the guacamole, cilantro, and green onions
  6. Chow down!
  1. Putting the nachos in the oven is optional. You can simply pour the cheese & veggie mixture over the nachos, garnish, and voila! Ready to serve.
  2. Highly recommended with a light and crisp beer
Food Galley Gab