Portobello Mushroom Pizza Bites

We've reimagined and super-sized stuffed mushrooms with this flavor-packed Portobello version. Sun-dried tomatoes (we especially love the ones packed in oil), add perfect pizza flavor. And like the mushrooms, they're high in umami, giving this vegetarian dish a satisfying meaty savoriness.
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 to 12 servings (2 to 3 wedges per person)
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  2. Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
  3. Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.
  4. While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.
  5. Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
13m Easy 99%
CLASS
18m Intermediate 98%
CLASS

23m Easy 97%
CLASS
10m Easy 91%
CLASS
27m Easy 99%
CLASS