Portobello mini pizzas
- 8 Portobello mushrooms
- 1 can of peeled canned tomatoes
- 1 packet of mini mozzarella balls
- oregano, salt and pepper
Remove the stem from the portobello mushrooms and rinse them briefly under running water. Place the washed mushroom caps on a rack in a baking tray.
Dice the tomatoes and use them to fill the mushroom caps. Season with salt, pepper and oregano.
Slice the mozzarella cheese and olives into small rings. Arrange on top of the tomatoes, then cook at 200°C for 10–15 minutes.