Portobello Mushroom Pizza
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 portobello mushrooms
- 80 g Light mature cheddar
- 20 g Spinach (finely chopped)
- 8 tablespoons Marinara
- 1 tsp Dried oregano
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Peel 4 portobello mushrooms and remove the stalks.
- Divide 8 tbsp Marinara, 20 g Spinach, 1 tsp Dried oregano and 80 g Light mature cheddar between each one.
- Put them into the oven for 20 minutes.
- When cooked, gently drain any liquid.
- Assemble the pizzas as in steps 2-3 above.
- Add a cup of water to the Instant pot and put the mushrooms on a trivet inside the pot.
- Close the Instant Pot lid and turn the valve to Sealing. Press the "Pressure Cook" button and set the time to 10 minutes on High pressure.
- When the Instant Pot is done cooking, natural release the steam for 5 minutes and then quick release.
- Remove the Pizzas carefully from the Instant Pot and serve.