Grilled Portabella Mushrooms With Mozzarella "en Ca

Name: Grilled Portabella Mushrooms With Mozzarella "en Carrozza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g chopped tomatoes; 2 tablespoons red wine vinegar; 2 tablespoons tomato ketchup; 1 teaspoon tomato puree; 4 tablespoons olive oil; 20 fresh basil leaves; 25 g pine nuts; 30 g pistachios; 3 crushed garlic cloves; 150 ml olive oil; 1 tablespoon parmesan cheese or 1 tablespoon castelli cheese; 4 portabella mushrooms; 60 ml olive oil; 1 teaspoon fresh oregano; 4 cm discs mozzarella cheese; ¼ cup plain flour; 2 eggs, beaten; 120 g breadcrumbs; 2 beef tomatoes, blanched and sliced

Servings: persons

120 g chopped tomatoes
2 tablespoons red wine vinegar
2 tablespoons tomato ketchup
1 teaspoon tomato puree
4 tablespoons olive oil
20 fresh basil leaves
25 g pine nuts
30 g pistachios
3 crushed garlic cloves
150 ml olive oil
1 tablespoon parmesan cheese or 1 tablespoon castelli cheese
4 portabella mushrooms
60 ml olive oil
1 teaspoon fresh oregano
4 cm discs mozzarella cheese
¼ cup plain flour
2 eggs, beaten
120 g breadcrumbs
2 beef tomatoes, blanched and sliced

1
Place all the vinaigrette ingredients in a food processor and blend for 30 seconds.
2
strain and refrigerate.
3
For the pesto, Blitz all ingredients together into a coarse paste and set aside.
4
Slice each mushroom horizontally and brush with olive oil.
5
Place on a baking tray cut side up.
6
Season the mozzarella with the oregano and dredge the pieces in flour followed by egg and then bread crumbs.
7
Cook the mushroom tops and bases in a griddle pan for 3 - 4 minutes.
8
Heat the remaining oil and fry the mozzarella slices until golden.
9
Drain on kitchen paper.
10
Place a mushroom base on a place, add a slice of tomato and a mozzarella slab.
11
Top with the mushroom lid and a good spoonful of pesto.
12
Drizzle some vinaigrette and pesto round the tower to serve.

1423

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 120 g chopped tomatoes, 2 tablespoons red wine vinegar, 2 tablespoons tomato ketchup, 1 teaspoon tomato puree, and more.

Yes, Grilled Portabella Mushrooms With Mozzarella "en Carrozza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Portabella Mushrooms With Mozzarella "en Carrozza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions