Italian Stuffed Mushrooms Recipe

For this variation, I used a fresh pizza dough crust, rolled very thinly, and then smeared with crème fraiche, sprinkled with fresh thyme leaves, and topped with slowly caramelized onions, smoky bacon, and Italian Fontina cheese. Both the tarte and the mushrooms were very popular items on the party buffet. Both are delicious served with a dry Reisling, although the stuffed mushrooms pair well with a Pinot Noir or a full-bodied Tuscan red, too.