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Portobello Pizza Margherita
Big portobello caps stand in for the dough: they are filled with tomato sauce, basil, Parmesan and mozzarella and baked until bubbling, a dough-free answer to pizza night.
- YieldServes 6; one mushroom cap each
- Hands-on20 min
- Total42 min
- Difficulty
Ingredients
- 6large portobello mushrooms, 10 to 12 cm (4 to 5 inches) across
- 3 tspextra virgin olive oil, plus a little for the baking pan
- 6 tspParmesan, freshly grated
- 270 mltomato sauce, 1 cup plus 2 tbsp
- 18 leavesfresh basil
- to tastesalt
- to tastefreshly ground black pepper
- 6 tbspshredded mozzarella, heaping
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