Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Portobello mushrooms
Who says pizza and gluten-free don't go together? Okay, a true Neapolitan might not pass these delicious portobellos off as real pizzas. But he will certainly find them delicious!
Preparation time: 30 minutes
Photos: Stine Chrsitiansen
Food styling: Gitte Heidi Rasmussen
Difficulty level: 2 out of 5
| Ingredients (4 servings) | ||
|---|---|---|
| 8-12 | piece(s) | Portobello mushrooms, depending on size |
| 2 | cloves | Garlic, peeled |
| 2 | twig(s) | Parsley |
| 500 | g | Fully ripe cherry tomatoes |
| 5 | balls | Mozzarella |
| 1 | bunch | Basil |
| Olive oil | ||
| Pepper | ||
| Salt | ||
- Preheat the oven to 250 °C, grease a baking tray with olive oil. First cut off the stalks of the mushrooms at the base of the cap, then remove the caps with a spoon and use elsewhere, e.g. for vegetable stock. Grind the garlic cloves into a paste with a little coarse salt, finely chop the parsley and mix everything with three to four tablespoons of olive oil. Brush the mushrooms generously with the mixture and bake on the baking tray with the cap facing down for ten minutes.
- Meanwhile, halve the tomatoes and roughly dice the mozzarella (roughly the same size as the halved tomatoes). Mix in a bowl, season with salt and pepper and add a little olive oil.
- Take out the tray, spread the cheese and tomatoes evenly in the mushroom caps and bake for ten minutes until the tomatoes are cooked and the cheese has melted. Meanwhile, roughly chop the basil, mix with three to four tablespoons of olive oil and a little salt. Spoon the basil oil over the portobello pizzas before serving.
