Mushroom Pizzas http://bit.ly/2mwhwAB. Did I have you at mushroom or pizza? But seriously, what could be nicer than melty cheese and your favourite toppings in a juice Big Brown mushroom cap! Especially with a cold beer or two (or low carb drink if you’re strong enough to keep to your Banting this time of year!) and a bunch of friends doing a postmortem on this year’s office party! Scandalously scrumptious. #winddown #yearendfunction #fingerfood #entertaining #familyandfriends
4 very large brown mushrooms, (deep enough to hold the filling) wiped clean
150g Fior Di Latte mozzarella
HOMEMADE TOMATO SAUCE
a generous glug of olive oil
2 crushed cloves of garlic
1 fresh chilli, chopped (optional)
410g tin chopped tomatoes
salt and freshly ground black pepper for seasoning
fresh basil leaves (as garnish)
1 For the tomato sauce: fry the garlic and chilli in the olive oil until soft. Add the tomatoes and sugar. Season with salt and pepper and simmer uncovered for about 15 minutes, stirring often, until the tomato sauce has reduced and thickened
2 Preheat the oven to 220°C. Place the mushrooms, cap side down, on a lightly greased baking sheet. Spoon the tomato sauce inside the mushrooms caps and spread the sauce to cover the caps. Tear the mozzarella into small pieces and dot the tomato sauce with two-thirds of the cheese. Top the mushrooms with your preferred topping ingredients and dot with the remaining cheese. Place in the oven and cook for about 15 minutes, until the mushrooms are cooked through and the cheese melted.
3 Set the oven to grill and grill the mushrooms for a few extra minutes until the cheese bubbles to a golden brown. Serve immediately.