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?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 3 - 4 large field mushrooms
- 6 - 7 cloves of garlic
- 150 Grams parmesan cheese, cubed
- 1 Handful fresh basil leaves
- 150 Grams mozarella, cubed
- 50 Grams semi sundried tomatoes
- A few mini roma tomatoes, halved
- A few bocconcini torn into pieces
- Additional fresh basil leaves
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.