MUSHROOM PIZZAS

Mushroom Pizza!

I went to the markets recently and couldn’t help myself…they had the most amazingly huge field mushrooms ever seen. I personally love mushrooms, but the family could take them or leave them. What they DO love is pizza, so that is where this idea originated. Quicker than a speeding Thermomix, I had the oven cranked, the pizza ‘bases’ prepped and we were tucking in.

Of course, the larger the mushrooms, the more like pizzas they look, but should you go for smaller caps, (much smaller!) they can be bite sized canapes. Even the mushroom doubters were convinced…What are you cooking tonight?

NEED:

3-4 large field mushrooms

6-7 cloves garlic

150g Parmesan cheese cubed

Handful fresh basil leaves

150g mozarella cubed

50g semi sundried tomatoes

A few mini Roma tomatoes halved

A few baby bocconcini torn into pieces

Additional fresh basil leaves

DO:

Preheat oven to as hot as you can get it. Line a large baking tray with paper.

Cut stems from caps and place into Thermomix bowl. Place caps onto baking tray.

Add garlic and Parmesan to Thermomix bowl and mill together for 10 seconds on speed 8.

Add basil, mozzarella  and semi sundried tomatoes. Blend for 10 seconds on speed 7.

Divide mixture between mushrooms and bake for approximately 20 minutes. (You want the mushroom cooked but without being too soft. Time will depend on size of mushrooms used.)

Place mini Roma tomatoes and bocconcini onto pizzas and return to oven for 10 minutes until cheese has started to melt.

Place a few basil leaves on top to wilt slightly and serve hot.