Portobello “Pizza” Marguerita

Ingredients

• 6 large (about 10–13 cm in diameter)portobello mushrooms
• 45 ml (3 tbsp)extra-virgin olive oil
• 6 tspgrated Parmesan
• 240 ml (1 cup), or 4 plum tomatoes, finely chopped, drained and tossed with a little olive oilgood-quality plain tomato sauce
• 18fresh basil leaves
• to tastesalt and freshly ground black pepper
• 360 ml (1½ cups)shredded mozzarella

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (375°F). Lightly oil a shallow baking dish large enough to hold the mushrooms in a single layer.

2. 2

   Prepare mushrooms

   Carefully remove the mushroom stems, discarding them or saving them for another use. With a teaspoon, scrape the dark gills from the underside of each cap, taking care not to break the mushroom.

3. 3

   Top and bake

   Brush both sides of each mushroom with ½ teaspoon of olive oil and arrange them cap-side down in the dish. Sprinkle 1 teaspoon of Parmesan over each, then spread 3 tablespoons of tomato sauce on each mushroom. Add 3 basil leaves to each, season with salt and pepper, and finish with 3 tablespoons of mozzarella per mushroom. Bake for about 15 minutes, until the cheese has melted and the mushrooms are firm but tender. Serve immediately.

What are portobello “pizzas”?

Portobello “pizzas” use broad mushroom caps as the base for tomato sauce, cheese and herbs. The idea borrows the familiar toppings of Italian pizza, while the mushroom takes the place of dough.

This version keeps the topping simple: Parmesan adds savoury depth, mozzarella melts over the sauce, and fresh basil brings a fragrant finish. Baking the caps cap-side down helps them hold the toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 13g protein, 11g carbs, 15g fat.

The tomato sauce supplies most of the carbohydrates, while the olive oil and mozzarella contribute much of the fat; mozzarella and Parmesan provide most of the protein. Serve a mushroom alongside plenty of vegetables to balance the plate, or add bread for a more substantial meal.

Choosing the mushrooms

Large caps: Choose mushrooms around 10–13 cm across so there is room for the toppings. Try to pick caps of similar size so they cook at roughly the same rate.

Gills: Scraping away the dark gills is part of this recipe’s preparation. Work gently with a teaspoon to avoid tearing the caps.

Building the topping

Tomato layer: Spread the sauce across each cap rather than piling it in the centre. The recipe also offers finely chopped, drained plum tomatoes tossed with a little olive oil as an alternative.

Cheese and basil: Parmesan goes on first, followed by basil and mozzarella. Keep to the stated amounts so the caps are topped without being overloaded.

Getting the texture right

Tender caps: The mushrooms are ready when they feel tender but still hold their shape. They should not collapse when lifted from the dish.

Melted cheese: Look for mozzarella that has melted across the topping. The recipe gives about 15 minutes as a guide, so check the mushrooms towards the end of baking.

Baking in one layer

Room to bake: Arrange the caps in a single layer in a shallow dish that fits them comfortably. This leaves the heat free to circulate around them.

Oven setting: The method lists 175°C (375°F), though those temperatures are not equivalent. For a consistent setting, use 175°C in a fan oven or 190°C in a conventional oven; begin checking at about 15 minutes.

Serving the mushrooms

Fresh from the oven: Serve them immediately while the mozzarella is melted and the caps are hot. A green salad or cooked vegetables make an easy accompaniment.

Meal balance: The mushrooms provide the base, while the sauce and cheeses contribute much of the carbohydrates, protein and fat. Add a substantial vegetable side, or bread if you want a more filling meal.

Recipe notes & tips

• Brush the caps gently so they stay intact.
• Drain chopped tomatoes thoroughly if using them instead of sauce.
• Measure the toppings across all six caps for even portions.
• Arrange the mushrooms in a single layer before adding the toppings.
• Check for tenderness around the 15-minute mark, as mushroom sizes can vary.
• Serve straight from the oven for the best melted-cheese texture.

Variations

• Use plum tomatoes: Drain and finely chop them, then toss with a little olive oil as the recipe suggests.
• Add oregano: Sprinkle a little dried oregano over the tomato sauce for another Italian-style herb note.
• Try a cheese swap: Replace some mozzarella with another good-melting cheese.
• Add chilli: Scatter a pinch of chilli flakes over the sauce for a spicy edge.
• Finish with basil: Keep a few basil leaves aside to add after baking for a fresh herbal finish.

Common mistakes to avoid

• Breaking the caps: Scrape the gills gently with a teaspoon and avoid pressing hard.
• Crowding the dish: Fit the mushrooms in one layer so they bake evenly.
• Overloading the sauce: Spread the measured sauce over each cap rather than letting it pool.
• Using wet tomatoes: Drain finely chopped tomatoes well before topping the mushrooms.
• Baking by time alone: Check that the caps are tender but still firm, as sizes may differ.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in an oven at 180°C until hot throughout; the mushrooms may soften further after storage.

Frequently asked questions