Mini Mushroom Pizzas

    Recipe Picture:Mini Mushroom Pizzas

    Mini Mushroom Pizzas


    2 people made this

    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.

    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

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