Mini Mushroom Pizzas

    25 minutes

    Mushroom caps make up the base of these healty mini pizzas. They are filled with kidney beans and fresh basil then topped with cheese and tomatoes.

    2 people made this

    Serves: 8 

    • 8 large portobello mushrooms or other flat mushrooms, 50g each, stalks removed
    • 1 tin (about 400g) red kidney beans, drained and rinsed
    • 1/2 cup (125ml) water
    • 1/2 cup (20g) firmly packed chopped fresh basil
    • 1/4 cup (20g) freshly grated parmesan cheese
    • pepper to taste
    • 3/4 cup (90g) coarsely grated reduced-fat mozzarella cheese
    • 3 large roma tomatoes, halved, deseeded and diced

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 degrees C. With a spoon, scrape out and discard the black gills from the mushrooms. Coat a baking tray with cooking spray. Place the mushrooms, hollow-side down, in the tray. Cover with a piece of foil and bake for about 5 minutes or until the mushrooms are tender. Remove the mushrooms from the baking tray and drain, hollow-side down, on paper towels. Leave the oven on.
    2. Meanwhile, combine the beans, water, basil, Parmesan and pepper in a medium bowl. Mash until smooth using a potato masher or large fork.
    3. Return the mushrooms, hollow-side up, to the baking tray. Spoon the bean mixture into the mushroom hollows and bake for 5 minutes.
    4. Top with the mozzarella and tomatoes then bake for a further 5 minutes or until the cheese has melted and the bean mixture is hot.

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    Reviews in English (2)


    Altered ingredient amounts. Made this with smaller shrooms - otherwise much the same ingredients etc. Fought over by kids and adults:-)  -  17 May 2009


    Simple and cant go wrong...even with my mini versions!  -  17 May 2009