Recipe Tip: Portobello Mushroom "Pizzas" - Falstaff

Recipe Tip: Portobello Mushroom "Pizzas" - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Who says pizza and gluten-free don't go together? True Neapolitans might not agree these delicious portobellos qualify as real pizzas but they will find them delicious!



    1. Step 1

      Preheat the oven to 250 °C and grease a baking tray with olive oil. First cut off the stems of the mushrooms at the base of the cap and reserved for use elsewhere, e.g. for vegetable stock.
    2. Step 2

      Grind the garlic cloves with a little coarse salt to a paste, finely chop the parsley and mix with three to four tablespoons of olive oil.
    3. Step 3

      Brush the mushrooms generously with it and bake with the mushroom caps down for ten minutes.
    4. Step 4

      Meanwhile, halve the tomatoes and roughly dice the mozzarella (about the size of the halved tomatoes).
    5. Step 5

      Mix together in a bowl, season with salt and peppe and a little olive oil.
    6. Step 6

      Distribute the cheese and tomatoes evenly in the mushroom caps and bake for ten minutes or until the tomatoes are cooked and the cheese has melted.
    7. Step 7

      Meanwhile, roughly chop the basil, mix with three to four tablespoons of olive oil and a little salt. Drizzle the basil oil over the Portobello "pizzas" before serving.
    8. Step 8

      Pizza with Smoked Salmon and Caviar Probably one of the most legendary dishes that Wolfgang Puck serves every year at the Oscars in Hollywood. Pizza
    9. Step 9

      Pizza Dough - Roman Recipe for a slightly thinner, crispy pizza - enough for eight medium-sized pizzas. Pizza
    10. Step 10

      Pizza Dough - Neapolitan Recipe for a thick and fluffy pizza dough - enough for eight medium-sized pizzas. Pizza
    11. Step 11

      Pizza Margherita The culinary epitome of Naples! The "Margherita" is a classic among pizzas and was invented in 1889 in honour of Queen Margherita's visit to Naples by the pizza maker Esposito. His Pizzeria called Brandi was founded in 1780 and still exists today. Pizza
    12. Step 12

      Pasta alla Norma In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight... Pasta