Ladybirds Portobello Pizza

1. 1

   Heat oven to 200C .

2. 2

   Line a baking tray with cooking foil and set aside till needed .

3. 3

   Remove and discard mushroom stalks , them using a spoon gently remove and discard the mushrooms gills , you can skin them also if preferred .

4. 4

   Lightly brush each of the mushroom caps inside and rims with one of the teaspoons of Olive oil ( the one teaspoon is a rough estimate so use more if needed ) then place them rim side down onto the prepared baking tray .

5. 5

   Place the mushroom filled tray into the Preheated oven and cook for about 10-12 minutes now gently brush the mushroom tops with Olive oil then turn the mushrooms over and proceed to cook a further 8-10 minutes or until just about cooked through .

6. 6

   Whilst the mushrooms are cooking prepare the topping by cutting the cherry tomatoes in half and placing them into a clean bowl along with the chopped basil , 1 teaspoon of Olive oil , salt and cracked black pepper and toss gently to coat and combine all then set aside for a few minutes for it all to infuse together .

7. 7

   Once second stage of the mushrooms cooking is done , distribute the shredded mozzarella cheese evenly over the mushrooms then evenly spoon the tomato mixture over top of the cheese (leaving the excess liquids behind) then place them back into the hot oven and cook for 5-8 minutes or until the cheese has melted .

8. 8

   Once cooked remove from the heat and place on serving plates , serve hot and enjoy .

9. 9

   :-) .

* Per serving · 4 servings · Values may vary.