Imagine Portobello mushrooms pizza-style. The kitchen fills with the aroma of sautéed garlic, fresh parsley, and roasting mushrooms, while the sight of melting mozzarella and bubbling tomato sauce promises a warm, satisfying bite.

These mini pizza mushrooms are tender, juicy, and packed with flavour. Perfect as a starter, snack, or light dinner.

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

  • Portobello mushrooms: 8

  • Fresh mozzarella, sliced: 1 ball / approx. 125 g / 4.4 oz

  • Tomato passata / puree: to taste

  • Anchovy fillets in olive oil: 3–4

  • Capers: to taste

  • Garlic: 1 clove, minced

  • Fresh parsley, minced: to taste

  • Extra virgin olive oil (EVOO): to taste

  • Salt and pepper: to taste

  • Optional herbs: oregano or fresh basil

 

Method

1. Preheat oven 180°C / 350°F / Gas 4.

2. Clean the mushrooms gently with a damp kitchen towel—do not rinse under running water.  Remove the stalks and chop them finely.

3. Sauté the chopped stalks with a tablespoon of EVOO, minced garlic, and parsley until golden and fragrant. Set aside.

4. Place 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 and drain any liquid.

5. Fill each cap with the sautéed stalks, a spoonful of passata, slices of mozzarella, a few anchovy fillets, capers, and a drizzle of olive oil. Sprinkle with oregano or fresh basil if desired.

6. Return the stuffed mushrooms to the oven and bake for 15 minutes, or until the mozzarella is bubbling and lightly golden.

7. Let the Portobello mushrooms pizza-style cool slightly before serving. Each bite is a juicy, cheesy, pizza-style explosion of flavour, perfect to share or enjoy as a savoury treat.

 

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