Pizzaiola-style stuffed portobello mushroom

Ingredients

For 1 serving

• Portobello mushrooms3
• Tomato passata100 g
• Light mozzarella80 g
• Dried oreganoto taste
• Extra virgin olive oil10 g
• Saltto taste

Contains: lactose,

In season: September – November

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Clean the portobello mushrooms with a damp cloth, without washing them under the tap; remove the stalk and, if you want more room for the filling, scrape out the dark gills with a teaspoon.
3. Brush them with the oil on both sides and set them on the tray hollow side up.
4. Cut the mozzarella into small cubes and pat dry with kitchen paper; fill the mushrooms with the tomato passata, mozzarella and a sprinkle of dried oregano and a pinch of salt.
5. Bake for 15 minutes, until the mushroom is tender and the mozzarella has melted and is lightly golden.