Portobello "Pizzas"

The only mini carbless pizzas you need in your life

Although these shroom pizzas may not look or sound like they'd satisfy – they really do suffice as a tummy-filling dinner – or lunch!

I found this recipe on Facebook, but of course – I had to put my own little spin on it. I made my own tomato base.

THE TOMATO BASE

Blend together a can or carton of tomato puree (I used a carton of plain tomato sauce from Sainsbury's) with 2 tsp each of paprika, salt, pepper, garlic powder, and oregano, and 1-2 fresh chillies chopped, or 1-2 tsp of chilli flakes.

PRO TIP

If you have a lot of leftover base, this can be used as a spicy arrabbiata pasta sauce ;)

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INGREDIENTS

Portobello mushrooms (2 per person)

Tomato base sauce/pre-made tomato pasta sauce (or you can make your own sauce! Check the description above on how to make this)

Mozzarella, shredded (or you can use cheddar)

A handful of fresh basil leaves

Oregano

Olive oil

Salt

Any other pizza toppings you like! I added Chorizo.

METHOD

1. Preheat the oven to 200ºC fan and prep a baking tray with greaseproof paper. Leave the tray to one side.

2. Wash the portobello mushrooms and pat them dry with a paper towel. Pull out the stalk bit in the middle so your sauce can sit inside the mushroom.

3. Brush them with olive oil on the top and place them on the baking tray. You want the top of the mushroom on the tray, and the inside facing upwards.

4. Fill each mushroom with tomato base/pasta sauce (about 3 tbsp) and sprinkle some oregano. Then sprinkle some cheese, followed by any toppings of your choice.

5. Once the oven has pre-heated, put the mushrooms in, and bake for 10-12 minutes.

6. Sprinkle with some more oregano to serve, as well as some chopped fresh basil leaves.

7. Serve with a side salad or some sweet potato fries!