Pizza-Style Portobello Mushrooms

Portobello mushrooms are transformed into a delicious pizza-inspired dish. The mushroom caps are topped with tomato passata, melted mozzarella creating a savoury combination very easy to prepare. Ideal as an appetiser, light main course, or side dish.

Serves: 4 | Preparation time: 20 mins | Cooking time: approx. 20 mins

Portobello mushrooms: 8
Mozzarella or Provolone cheese, sliced: approx. 125 g / 4.4 oz
Tomato passata / puree: to taste
Fresh parsley, minced: to taste
Extra virgin olive oil (EVOO): to taste
Salt and pepper: to taste
Dried oregano or fresh basil: to taste

Method

Preheat the oven to 180°C / 350°F / Gas 4.
Clean the mushrooms gently with a damp kitchen towel. Do not rinse under running water. Remove the stalks and chop them finely.
Sauté the chopped stalks in a tablespoon of EVOO until lightly golden and fragrant. Set aside.
Arrange the mushroom caps, hollow side down, on a baking tray lined with parchment paper. Brush with olive oil, season with salt and pepper, and bake for 5 minutes. Remove from the oven and drain any liquid released during cooking.
Turn the mushroom caps over and fill each one with the sautéed stalk mixture. Add a spoonful of passata, mozzarella or Provolone slices and a drizzle of olive oil. Sprinkle with oregano or basil, if using.
Return to the oven and bake for 15 minutes, or until the cheese is melted and lightly golden.
Leave Pizza-Style Portobello Mushrooms to cool slightly before serving.