Mini Portobello Mushroom Pizza
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 73, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 4 G., fiber 1 G., cholesterol 4 mg, sodium 120 mg, sugar 1 G.
Calories 73, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 4 G., fiber 1 G., cholesterol 4 mg, sodium 120 mg, sugar 1 G.
This recipe reimagines stuffed mushrooms. Instead of button mushrooms, use portobello mushrooms and turn their enormous caps into pizza crusts! Sun-dried tomatoes (especially those in oil) are rich in flavor and, like the mushrooms themselves, are rich in umami, which adds a meaty flavor to this vegetarian appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 portobello mushrooms (stems removed)
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 0.5 tsp dried oregano
- 1 slice of white bread (remove crust), torn into 0.5 cm pieces.
- 1/4 tsp crushed red pepper flakes
- 3 tbsp sun-dried tomatoes in oil, finely chopped
- 4 tsp tomato paste
- 60 g thin slices of semi-skimmed mozzarella
- 6-8 small basil leaves, torn
We recommend
Recipes with similar ingredients: portobello mushrooms, mozzarella cheese, sun-dried tomatoes, oregano, basil
Cooking the dish according to the recipe:
- Preheat oven to 220°C, line a baking sheet with foil.
- Scrape the mushrooms with a spoon, being careful not to break the caps. Rub the mushrooms with 2 tablespoons of oil and half the garlic. Sprinkle with 0.5 teaspoon of salt and 1/4 teaspoon of oregano. Place the caps, hole-side up, on the prepared baking sheet and roast for 15-25 minutes, until tender. If the mushrooms are thicker than 2.5 cm, baking time will be longer.
- Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil, 1/4 teaspoon oregano, 1/4 teaspoon salt, and red pepper flakes. Transfer to a medium skillet and cook over medium heat, stirring, until golden and crispy around the edges, 5-6 minutes. Return the croutons to the bowl.
- While the mushrooms are still hot, pat them dry with paper towels. Top with 1 teaspoon of tomato paste, spread evenly, and top with mozzarella slices. Divide the sun-dried tomatoes and croutons among 4 mushrooms and bake in the oven until the cheese melts, 4-5 minutes. Sprinkle with basil.
- Cut each mushroom into 4-8 pieces, depending on the size of the cap.
Categories:
Similar recipes
