Portobello Mushroom Pizzas
Sometimes I like to experiment in the kitchen and see what will happen.
The results are not always worthy to be shared, but at times, the experiment becomes successful, like this recipe I am about to share with you – Portobello Mushroom Pizzas. It’s healthy, gluten-free and can be an optional vegetarian dish perfect for summer menus.
This is the second time that I have created a recipe with portobello mushroom (here’s the first). I like this kind of mushroom not for the taste because I find them quite bland but for the fact that they are particularly suited to be stuffed. Their taste is not too intense which allows the stuffing ingredients to be the protagonists.
In the following recipe, I used four different vegetable paté: Cannonata, Sun-dried Tomato, Asparagus, and Black Olives. In terms of taste, the best was the Sun-dried Tomato, followed by the Asparagus and Cannonata. The Black Olives Paté, I think, didn’t work well, as it was too strong in flavour and did not match the mushroom’s taste.
This was a fun experiment that you can try yourself with the help of your children or friends.
It makes a very tasty and colourful antipasto or side dish and if you make a lot, can be a course by itself.
Portobello Mushroom Pizzas
Ingredients
4 portobello mushrooms
4 tbsp of paté of your own choice (I used Cannonata, Sun-dried Tomato, Asparagus and Black Olives)
150g Mozzarella
Italian mixed herbs
For the toppings, I used: salami, asparagus, green pepper and tomato
Preparation
Wash the mushrooms and pat dry. Take the stems off. If you don’t like the dark water coming out from the mushroom when cooked, just scoop the gills from inside with a teaspoon. If you are like me who don’t mind, just leave them there 😉
Start to fill the mushroom with your paté or if you like, with two spoonfuls of tomato sauce.
Add the mozzarella piece by piece.
Now sprinkle with mixed herbs and decorate them with your toppings. Drizzle with extra virgin olive oil.
Bake for 15 min at 180º.
Serve and enjoy while hot.
