Delicious Portobello mushrooms stuffed like mini pizzas.
Serves: 4 | Preparation time: 10 mins | Cooking time: approx. 20 mins
- Portobello mushrooms: 8
- Fresh Mozzarella, sliced: 1
- Passata sauce: to taste
- Anchovy fillets in olive oil: 3 to 4
- Capers, to taste
- Garlic: a clove, minced
- Minced Parsley, to taste
- Extra Virgin Olive Oil: to taste
- Salt and pepper: to taste
Preheat oven to 180 C / 350 F / Gas 4.
Clean the mushrooms with damp kitchen paper, without washing them under running water.
Remove the stalks and chop them finely, brown them in a non-stick pan with a tablespoon of EVOO, chopped garlic and parsley. Keep aside.
Place the mushroom caps with the hollow side down on a baking tray lined with baking paper. Brush with oil, then sprinkle with salt and pepper. Bake for 5 minutes, then remove and leave to cool.
Drain the liquid from the mushroom caps, add a pinch of salt and then stuff them with the browned mushroom stems, tomato puree, mozzarella slices, oregano or basil, and also some ham, anchovy fillets and a drizzle of oil.
Bake for about 15 minutes in a preheated static oven or until the mozzarella melts.
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