Portobello mushroom margherita

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Why recepie famous for?

Every member of the family will love this quirky take on a traditional pizza - great for brunch, breakfast or as a substantial snack.

Ingredients

4 large porto bello mushrooms, peeled
250 g cherry tomatoes, halved
2 cloves garlic, crushed
20 g black olives, sliced
1 tbsp olive oil
80 g reduced-fat mozzarella, drained, sliced and torn
A handful of basil leaves, roughly torn (10 g)

Instructions

Preheat the oven to 200°C/gas mark 6.
Remove and slice the mushroom stalks and place with the tomatoes in a roasting tin with the olive oil and garlic.
Season and roast for 15 minutes. Meanwhile, place the mushrooms on a baking tray, stalk side up.
When the tomato mixture is ready, spoon into the mushrooms, scatter with the sliced olives and top with the mozzarella.
Bake for 10 minutes until the cheese is golden.
Season with freshly ground black pepper, then serve scattered with basil leaves and a crisp green salad, drizzled balsamic vinegar or pomegranate molasses.

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