Ingredients Jump to Instructions ↓

  1. 4 portobello mushrooms

  2. Olive oil, for brushing

  3. Sea salt and freshly ground black pepper

  4. 1 clove garlic , crushed

  5. 3-4 ounces mozzarella , thinly sliced

  6. A few spigs of fresh oregano

  7. Ciabatta, sliced, for serving

  8. Finely grated Parmesan cheese , for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375°F.

  2. Brush the mushrooms or quickly rinse and dry well. Trim the stems. Brush with olive oil . Season and smear with garlic. Sandwich with sliced mozzarella and oregano.

  3. Place on a square of parchment paper on a baking tray. Bake for 15 minutes or until just cooked and still meaty. At the same time, bake the sliced ciabatta, until crisp and golden.

  4. Serve the mozzarella mushrooms on the toasted bread . Spoon over the pan juices, sprinkle with Parmesan and add a twist or two of black pepper. Serve immediately while the mozzarella is hot and oozing -- it will toughen on cooling.


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