Mushroom Pizzas
by Hendrik Marais
Enjoy the rich flavors of mushroom steaks or brown mushrooms, enhanced with a savory blend of tomato paste and cream cheese (omit the cream cheese for a vegan twist). The mushrooms are baked to perfection with a delicious topping of minced garlic, grated cheddar (or dairy-free cheese for vegans), and fresh cherry tomatoes, all garnished with aromatic basil.
Introduction
This delish dish will take you only 30 minutes to make, but prepare ahead of time and serve chilled to make loadshedding friendly. To serve, present on a bed of fresh rocket or green herbs, adding a fresh, peppery contrast to the rich, umami flavors of the mushrooms.
Ingredients
|
2 |
large mushroom steaks / 4 brown mushrooms |
|
to taste |
salt and pepper, |
|
2 Tbsp (30ml) |
olive oil |
|
1 Tbsp (15ml) |
tomato paste |
|
2 Tbsp (30ml) |
cream cheese (omit for vegan) |
|
1 |
clove garlic, minced |
|
¼ cup (60ml) |
grated cheddar (replace with dairy-free cheese for vegan) |
|
6 |
cherry tomatoes, halved |
|
handful |
fresh basil, chopped, or left whole for serving |
|
1 cup (250ml) |
fresh rocket or other green herbs |
Method
Preheat the oven to 180°C.
Place the mushrooms in a baking dish, sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.
Meanwhile, in a small bowl, mix the tomato paste and cream cheese together. Remove the mushrooms from the oven and spread the cream cheese mixture over each. Top with some minced garlic, grated cheddar, cherry tomatoes and chopped basil. Season with salt and pepper.
Return the mushrooms to the oven and bake for another 10 minutes, or until they are cooked through and the cheese has melted.
Serve on a bed of rocket.
Nutrition (per serving)
|
Protein |
Net Carbs |
Fibre |
Fat |
Calories |
|
12.5g (9%) |
8.1g (9%) |
3g |
45.5g (82%) |
490kcal |