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Portobello Pizza Caps

Meaty portobello mushrooms become the base for a two-bite personal pizza — no crust needed, ready in 20 minutes.

Ingredients

  • 4 large portobello mushrooms
  • 4 tbsp passata
  • ½ cup grated mozzarella
  • 8 cherry tomatoes, halved
  • 1 tsp olive oil
  • Fresh basil
  • Salt & pepper

Method

  1. 1

    Preheat the oven to 200°C (400°F).

  2. 2

    Remove the mushroom stalks and brush the caps with olive oil.

  3. 3

    Roast gill-side up for 8 minutes, then drain any liquid.

  4. 4

    Fill with passata, mozzarella and cherry tomatoes.

  5. 5

    Bake 8–10 minutes until melted.

  6. 6

    Finish with basil and pepper.

Swaps & variations

  • Add sliced olives or peppers
  • Dairy-free cheese works
  • Sprinkle with chilli flakes

Storing & freezing

Best fresh; not suitable for freezing.

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