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 minutes
Portobello mushroom margarita

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)

Method

  1. Preheat the oven to 200°C/gas mark 6.
  2. 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.
  3. Meanwhile, place the mushrooms on a baking tray, stalk side up.
  4. When the tomato mixture is ready, spoon into the mushrooms, scatter with the sliced olives and top with the mozzarella.
  5. Bake for 10 minutes until the cheese is nicely golden.
  6. 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.

Recipe taken from:

Heartfelt, Healthy Recipe Book

Heartfelt, Healthy Recipe Book