Portobello Pizzas

Where This Goes Wrong

Choose caps of similar size so they all finish at the same time.

If the caps still look wet after the first roast, blot them with paper towels before adding sauce.

Do not overload the pizzas; a heavy topping slides off as the cheese melts.

Cooking Portobello Pizzas

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Scrape the gills from the mushroom caps with a spoon, brush the caps with the oil and sprinkle with the salt. Lay them gill side down on a baking tray and roast for 8 minutes.

   Mark done Start 8 min timer

2. Turn the caps over and tip out any liquid. Mix the passata, oregano and garlic powder and spoon a tablespoon into each cap.

   Mark done

3. Top with the spinach, half the mozzarella, the tomatoes, onion and olives, then the remaining mozzarella. Bake for 7 minutes, until the cheese has melted and begun to brown.

   Mark done Start 7 min timer

4. Scatter with the basil and serve.

   Mark done

After You've Cooked It

Best eaten straight away. Keeps in the fridge for up to 2 days; reheat in a hot oven.

If You're Missing Something

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Portobello Pizzas

• A green salad
• Steamed broccoli
• Sliced cucumber

Common Questions About Portobello Pizzas

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.