OVEN BAKED VEGETARIAN PORTABELLA MUSHROOMS PIZZAS WITH PAN SEARED FENNEL, ROASTED PEPPERS, ARTICHOKES, AND FRESH HERBS, TOPPED WITH A GRATINEE OF MOZZARELLA CHEESE.

Ingredients / Sauce

4 portabella mushrooms
200 ml artichokes, sliced
200 ml roasted red peppers, sliced
1 small bulb fennel, julienne
2 x 2 tbsp extra virgin olive oil
1 small bunch fresh basil, chopped
½ red onion, sliced
200 ml tomato sauce (good quality)
Sea salt/ fresh cracked pepper
75 ml white wine

Method

• Preheat oven to 375’f. Remove (cut) the cores off the mushrooms. With a spoon remove the gills from the mushrooms. Wipe mushrooms with a clean, wet paper towel.
  
• Season the mushrooms and drizzle 2 tbsp extra virgin olive oil over top of the mushrooms. Place mushrooms onto a baking sheet and into the oven for approx. 5 -7 minutes.
  
• Meanwhile heat a skillet, add 2 tbsp extra virgin olive oil, add onions, season, and sauté for 2 minutes. Add fennel, season, and sauté for 3 minutes. Add artichokes, red peppers, and wine. Cook an additional 3 minutes. Add fresh basil, toss, and remove from heat.
  
• Portion out the tomato sauce onto the base of the mushrooms. Add the mixture to each mushroom. Top with shredded mozzarella and place back into the oven for an extra 5 minutes.
  
• Remove and serve.
  
• Serves 4.
  
  
  

Recipes created by Executive Chef Frank Abbinante. Chefs On The Run.