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Portobello pizzas

  • Preparation Time10 mins
  • Cooking Time6 mins
  • Serves24
  • DifficultyEasy
6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tbsp
Salt and freshly ground black pepper
450g Italian sweet sausage
100g grape tomatoes
120ml single cream
Handful basil leaves, shredded or torn
50g shredded Parmigiano
1) Preheat the grilling element. Place the mushroom caps on a baking tray and dress with a liberal drizzle of extra-virgin olive oil. Season with salt and pepper. Cook the portobello mushrooms for 5 minutes on each side until tender.

2) While the caps are grilling, heat 1 tablespoon of the extra-virgin olive oil in a frying pan over a medium high heat, add the sausage and brown until the meat crumbles.

3) Add the tomatoes to the pan and cook for another few minutes until they burst. Add the cream and cook to reduce for 2 to 3 minutes more. Remove the pan from the heat and fold in the basil.

4) Fill the mushroom caps with the sausage and tomato mixture and top with the cheese. Place under the grilling element to brown for 2 to 3 minutes then cut the caps into quarters and serve.

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