Portobello “Pizza” Marguerita

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HELPFUL HINT: All mushrooms are versatile ingredients but portobello mushrooms are an excellent choice for all those wanting to reduce meat and animal protein from their diets. By adding portobellos to your diet, you help increase your fiber intake and lower your risk for heart disease, high cholesterol and digestive conditions. You can eat them like hamburgers, by grilling their caps, you can chop them up and use them instead of meat in meat sauces, or add them to pizzas, soups or fajitas. So, next time you get a hankering for a cheese snack or a wedge of chicken parm, head to the produce section and buy some portobellos instead!

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Portobello “Pizza” Marguerita

By Diane Kochilas

Servings

Cheese, Gluten Free, Greek – Inspired, Main Courses, Mediterranean, Mediterranean Diet, Recipes, The Ikaria Diet, Vegetables, Vegetarian

Servings

Cheese, Gluten Free, Greek – Inspired, Main Courses, Mediterranean, Mediterranean Diet, Recipes, The Ikaria Diet, Vegetables, Vegetarian

Ingredients

6 large Portobello mushrooms about 4-5 inches in diameter
3 Tbsp extra-virgin olive oil
6 tsp grated Parmesan
1 cup good-quality store-bought plain tomato sauce or 4 plum tomatoes, finely chopped drained and tossed with a little olive oil
18 fresh basil leaves
Salt and freshly ground black pepper to taste
1 ½ cups shredded mozzarella

Instructions

Preheat the oven to 375F/175C. Lightly oil a shallow baking pan large enough to fit the portobellos in one layer.
Carefully remove the stems from the mushrooms and either discard or save them for another use. Using a teaspoon, scrape the black fan-like ridges off the underside of the mushrooms, careful not to break the mushroom.
Brush both sides of each mushroom with a half teaspoon of the olive oil, and place on the baking dish, cap side down. Sprinkle each with a teaspoon of Parmesan and spread three tablespoons of tomato sauce over each mushroom. Place three basil leaves on each mushroom and season with salt and pepper. Sprinkle three tablespoons of mozzarella over each mushroom. Bake until the cheese melts and the mushrooms are firm but tender, about 15 minutes. Remove and serve immediately.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Portobello “Pizza” Marguerita