Portobello mushroom leek pizza

By Shahzadi Devje
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SERVES
5

Ingredients

  • 5 portobello mushrooms
  • 1.5 teaspoon sea salt
  • 4 tablespoons olive oil
  • 3 cloves garlic large
  • 2 leeks small, washed and sliced in medium pieces.
  • 1/2 cup cheese cheddar
  • 1 teaspoon chili flakes

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. You can also use your outdoor drill for this step.
  2. Prepare the mushrooms by removing the stem and scraping the black gills off with a teaspoon.
  3. Using a damp tea towel, wipe the mushroom to remove any dirt
  4. Place the mushrooms on a lined baking sheet. Using a brush, dip into one tablespoon of olive oil and brush the oil over the mushrooms. Sprinkle one teaspoon salt on all the mushrooms. Bake in the oven for ten minutes, face up and then five minutes face down.
  5. Meanwhile, prep and cook the leeks. In a medium pan, on high heat, add three tablespoons olive oil. Add the garlic and fry until it releases its golden. Add the leeks and stir well to coat. Make sure you pat-dry the leeks before adding them to the pan. Otherwise, they will be soggy
  6. Continue to stir-fry the leeks on high heat, stirring continuously to ensure they don’t burn. Add 1/2 teaspoon salt. Once cooked, set aside
  7. Once the mushrooms are cooked, remove from the oven/grill and spread the cooked leeks on the mushrooms. Add cheese and sprinkle the chilli flakes over the mushrooms. Send under the grill to melt the cheese for a few minutes
  8. Serve hot with salad.

Notes:

  • Don't wash the mushrooms simple remove any dirt with a damp cloth or paper towel
  • Make sure to dry the leeks before adding to the pan or they will be soggy
  • Leftovers can be stored in the fridge and reheated
  • I love to use cheddar but any good melting cheese will do
  • Feel free to add any other additional topping you like

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