Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
- 8 large portobello mushrooms, stem removed
- 2tablespoons olive oil
- 2 medium onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1teaspoons oregano
- 600grams chopped tomatoes, canned
- 200grams mozzarella, grated
- 40grams parmesan, grated
- 8teaspoons pesto
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
20.6grams
Fat
29.2grams
Carbs
14.2grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You won't miss the crust with these cheesy mushroom bakes with your favourite pizza toppings.
Instruction tip
Add your favourite toppings, proscuitto works particularly well if you love ham and mushroom pizza.
Method
Step 1 of 5
Pre-heat the oven to 200°C/180°C fan-forced. Line a baking tray with foil, place the mushrooms on the tray and brush each with olive oil.
Step 2 of 5
Roast the mushrooms for 10 minutes, remove from the oven and soak up any excess moisture in the mushroom cap with a paper towel.
Step 3 of 5
In a pan on a medium heat, sauté the onion for 3-4 minutes until softened, add the garlic and oregano and cook for another minute before adding the tomatoes. Reduce the heat and simmer for 10 minutes.
Step 4 of 5
Fill each mushroom with tomato sauce, top with grated mozzarella, parmesan and a drizzle of pesto and bake for 10 minutes until bubbling.
Step 5 of 5
Remove from the oven and serve 2 mushroom pizzas per person with a side salad.
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