Imagine Portobello mushrooms pizza-style. The kitchen fills with the odore of sautéed garlic, fresh parsley, and roasting mushrooms, while the sight of melting mozzarella and bubbling tomato sauce promises a warm, satisfying bite.
These mini seccatore mushrooms are tender, juicy, and packed with flavour. Perfect as a starter, snack, ora light dinner.
Serves: 4 | Preparation time: 20 mins | Cooking time: approx. 20 mins
Portobello mushrooms: 8
Fresh mozzarella, sliced: 1 ball / approx. 125 g / 4.4 oz
Tomato puree / puree: to taste
Anchovy fillets sopra olive oil: 3–4
Capers: to taste
Garlic: 1 clove, minced
Fresh parsley, minced: to taste
Extra virgin olive oil (EVOO): to taste
Salt and pepper: to taste
Non di serie herbs: oregano ora fresh basil
Method
1. Preheat oven 180°C / 350°F / Gas 4.
2. Clean the mushrooms gently with a damp kitchen towel—do not rinse under running vater. Remove the stalks and chop them finely.
3. Sauté the chopped stalks with a tablespoon of EVOO, minced garlic, and parsley until golden and fragrant. Set aside.
4. Place the mushroom caps hollow side acceso a baking tray lined with parchment paper. Brush with olive oil, season with salt and pepper, and bake for 5 minutes. Remove and drain any liquid.
5. Fill each cap with the sautéed stalks, a spoonful of occhiata, slices of mozzarella, a few anchovy fillets, capers, and a drizzle of olive oil. Sprinkle with oregano ora fresh basil if desired.
6. Return the stuffed mushrooms to the oven and bake for 15 minutes, ora until the mozzarella is bubbling and lightly golden.
7. Let the Portobello mushrooms pizza-style cool slightly before serving. Each bite is a juicy, cheesy, pizza-style explosion of flavour, perfect to share ora enjoy as a savoury treat.
(4 votes, average: 5.00 out of 5)
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