Portobello pizza

Must Try

Healthy pizza with a Portobello base with tomato sauce, bell pepper and mozzarella


4 large portobello mushrooms
8 tablespoons tomato passata
1 teaspoon oregano
1 ball of mozzarella
½ bell pepper
125 gr cherry tomatoes
pepper and salt
50 gr lettuce to serve with it
1 tablespoon olive oil
oven dish


Preheat the oven to 180 degrees. Brush the portobello mushrooms and trim the stem. Scrape out some of the dark part (traces) with a spoon to make the portobello a bit deeper. Place the large mushrooms in a baking dish. Brush the edges of the portobello with a little olive oil so they don’t shrivele so quickly in the oven.
pizza portobello 01

pizza portobello 01

pizza portobello 01

pizza portobello 01
Divide the passata over the portobello mushrooms and sprinkle with a little pepper, salt and oregano. Cut the bell pepper and mozzarella into pieces and half the tomatoes. Divide the vegetables and mozzarella over the tomato sauce. Put them in the oven for 15 minutes. Optional: turn on the grill for the last 3 minutes so that the mozzarella gets a brown crust.
Also vary with other vegetables and ingredients. Have 2 per person as a main course, 1 per person for lunch.
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