• 3 Portobello mushrooms
  • Passata
  • Mozzarella
  • 3 vine tomatoes, sliced
  • Pesto sauce:
  • 1 garlic clove
  • 30 grams pine nuts
  • 30 grams fresh basil leaves
  • 50 grams Parmesan, grated
  • 90 milliliters extra virgin olive oil
  • Salt & pepper


  1. Add pine nuts to a dry pan over a medium/low heat. Cook the nuts until golden brown, stirring frequently. Once golden transfer to a bowl.
  2. For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.
  3. Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.
  4. Create a ring for the mushroom to sit on by scrunching tin foil into a circle.
  5. Place a mushroom on top of each foil ring and top with passata, mozzarella and sliced tomatoes.
  6. Place in a preheated oven at 190°C for 20 minutes or until mushrooms are cooked.
  7. Garnish with fresh pesto and enjoy