Portobello mushroom margarita

Every member of the family will love this quirky take on a traditional pizza. It’s great for brunch, breakfast or as a substantial snack, and the portobello mushrooms make it a tasty way to up your family’s veg intake.

Pippa Middleton by Pippa Middleton
  • Serves: 4 as a starter or 2 as a main
  • Cooking Time: 25 mins
Portobello mushroom margarita
  • 4 large portobello mushrooms, peeled
  • 250g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 20g black olives, sliced
  • 80g reduced-fat mozzarella, drained, sliced and torn
  • A handful of basil leaves, roughly torn (10g)
  • To serve:

    Salad leaves (optional)
  • Drizzle of either balsamic glaze or pomegranate molasses (optional)

Ingredients

  • 4 large portobello mushrooms, peeled
  • 250g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 20g black olives, sliced
  • 80g reduced-fat mozzarella, drained, sliced and torn
  • A handful of basil leaves, roughly torn (10g)
  • To serve:
    Salad leaves (optional)
  • Drizzle of either balsamic glaze or pomegranate molasses (optional)
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Method
  • Preheat the oven to 200°C/gas mark 6.
  • Remove and slice the mushroom stalks and place with the tomatoes in a roasting tin with the olive oil and garlic. Season and roast for 15 minutes.
  • Meanwhile, place the mushrooms on a baking tray, stalk side up.
  • When the tomato mixture is ready, spoon into the mushrooms, scatter with the sliced olives and top with the mozzarella.
  • Bake for 10 minutes until the cheese is nicely golden.
  • Season with some freshly ground black pepper, then serve scattered with the basil leaves and a crisp green salad, drizzled balsamic vinegar or pomegranate molasses.

The new and exclusive recipe book from BHF Ambassador Pippa Middleton. Featuring over 100 delicious, heart-healthy recipes this book is a collaboration between Pippa and the BHF.  All proceeds go towards funding future life saving research into heart and circulatory disease.

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All of our recipes are accredited by Juliette Kellow, registered dietitian.