During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!


Mushroom, Caramelized Onion & Blue Cheese Flatbreads

Waiting on Martha’s review of Seasons 52 restaurant. She loved their pizza so much she had to make her own version piled high with crimini mushrooms and topped off with fresh arugula.

Author: Mushroom Council

Serves: 6
Cook Time: 1 hour 20 mins

What You Need

2 cups sliced crimini mushrooms

2 cups crumbled blue cheese

4 large white onions

2-3 cups arugula

2 large cloves garlic

1/2-3/4 cup olive oil

Fresh pizza dough

1/4 cup flour

1 tablespoon sugar

1 teaspoon salt


What You Do

  1. Slice 4 large white onions to desired thickness. Using a wide bottomed skillet add enough olive oil where it coats the entire pan and cook on medium/high heat. When the oil begins to shimmer add onions and stir to fully coat all the onions with oil. Cook 10 minutes stirring occasionally. Add salt and sugar, bring the heat down to medium/low. Cook an additional 30-40 minutes, stirring occasionally, until your onions are completely caramelized. If your onions begin to dry out during this process add more olive oil or a little water. Set aside.
  2. Preheat your grill to 400 degrees, or oven to 400 degrees.
  3. On a flat floured surface roll out the pizza dough making 6 small flat breads, about a 1/4 inch thick. Brush east side of the dough with olive oil and grill flatbreads on a pizza stone until just barley cooked, pull off and let cool 5 minutes.
  4. Once cooled rub half a garlic clove over each side of the flatbread and brush with olive oil. Add mushrooms, caramelized onions, and blue cheese. Grill each flatbread until cheese is melted, top with fresh arugula and enjoy!