Have yourself a guilt-free, gluten-free pizza!
Portobello mushrooms make pretty delicious substitutes for pizza crust. Packed with the same intense flavors as the standard pizza pie but minus the calories. Just stuff the portebello caps with all of your favorite Italian pizza toppings. Make a portobello hawai pizza, a portobello caprese pizza, or whatever makes you happy
These mini mushroom pizzas are so good!
- 2 large Portobello Mushrooms
- 1 tbsp Olive Oil
- 1/2 cup Tomato Sauce (or your favorite pasta sauce)
- 1/4 Red Onion
- Mozzarella (or vegan cheese)
- Fresh Basil
- 1 tsp dried Oregano
- Salt and Pepper
- Preheat the oven to 200°C/400°F/gas 6.
- Remove stems from Portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Lightly brush caps with olive oil. Place the mushrooms on a baking tray, gills facing up. Cook for 8-10 minutes.
- Take you mushrooms out of the oven, you’ll notice they’re filled with liquid. Just take a paper towel and dab each of them to remove the liquid. Top the mushrooms caps with tomato sauce, minced red onion, cheese, oregano, salt and pepper. Bake for an additional 20 minutes, or until the mushrooms have softened and the cheese is melted.
- Garnish each pizza with fresh basil and serve immediately.
Doesn’t this look pretty?! Some dishes aim to provide a full senses experience. They don’t just please your pallet by offering great taste and flavors. They start to seduce you, the first time you lay your eyes on them. Pretty on a plate!
I love finding elegant veggie recipes that stand out of the ordinary. This recipe is inspired on Ottolenghi’s eggplant with buttermilk sauce. Instead of the buttermilk sauce, this dish comes with a refined saffron yogurt sauce. It will serve 4 people a starter or side dish. Great to impress your friends with some feisty veggies Middle Eastern style
Roasted Eggplant with Saffran Yogurt and Pomegranate
- 2 Eggplants (Aubergines)
- Greek Yogurt (2/3cup/ 5.3oz/ 150g)
- 1 Lemon (juice and zest)
- 1 Garlic Clove
- A small pinch of Saffron Strands
- Olive Oil
- Sea Salt and Black Pepper
- A large handful of Pomegranate Seeds
- Start by making the saffron yogurt sauce. Place the saffron strands into a bowl, pour over 3 tablespoons of hot water and let infuse for 5 minutes. Add the yogurt, finely crushed garlic clove, 2 tablespoons of lemon juice, 3 tablespoons of olive oil and some salt. Whisk well to get a smooth, golden sauce.
- Cut the eggplants lengthwise into 1 cm slices. Brush both sides with olive oil, sprinkle with salt and pepper. Grill both sides on a very hot griddle pan until soft and golden brown.
- To serve, arrange the eggplant slices on a plate, drizzle with saffron yogurt, sprinkle pomegranate seeds on top and garnish with some lemon/lime zest.
- This dish can be made up to 3 days in advance (stored in the refrigerator and served at room temperature).