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Portobello Mushroom "Pizzas"

Portobello Mushroom "Pizzas"
© Stine Christiansen
Home Food & Drinks Recipes Cooking Portobello Mushroom "Pizzas"

Portobello Mushroom "Pizzas"

Vegetables

Who says pizza and gluten-free don't go together? True Neapolitans might not agree these delicious portobellos qualify as real pizzas but they will find them delicious!

Ingredients (4 servings)
8-12 Portobello mushrooms (depending on size)
2 handful garlic, peeled
2 twigs parsley
500 g ripe cherry tomatoes
5 mozzarella balls
1 twigs basil
olive oil
pepper
salt
  • Preheat the oven to 250 °C and grease a baking tray with olive oil. First cut off the stems of the mushrooms at the base of the cap and reserved for use elsewhere, e.g. for vegetable stock.
  • Grind the garlic cloves with a little coarse salt to a paste, finely chop the parsley and mix with three to four tablespoons of olive oil.
  • Brush the mushrooms generously with it and bake with the mushroom caps down for ten minutes. 
  • Meanwhile, halve the tomatoes and roughly dice the mozzarella (about the size of the halved tomatoes).
  • Mix together in a bowl, season with salt and peppe and a little olive oil.
  • Distribute the cheese and tomatoes evenly in the mushroom caps and bake for ten minutes or 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. Drizzle the basil oil over the Portobello "pizzas" before serving.
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