Ingredients:

  • 4 Portobello mushrooms
  • 1 medium red onion thinly sliced
  • 1 large garlic clove chopped
  • 2 Tbsp  + 1 Tbsp olive oil
  • 2 Tbsp chopped basil
  • 3 Tbsp finely chopped red or orange bell pepper
  • 1 tub (130 g) Bocconcini cheese (cut each in ½)
  • Salt and pepper to taste
  • 1 cup balsamic vinegar (optional)
  • 1 Tbsp maple syrup (optional)

Procedure:

  • Wipe mushrooms clean and remove stalks
  • Preheat oven to 400 degrees F
  • Add 2 Tbsp oil to a skillet, add onions and garlic and saute until caramelized. Set aside
  • Brush the cap of the mushrooms with 1 Tbsp olive oil and place on a baking sheet
  • Place onion garlic mix on the mushroom, season and add cheese and chopped bell pepper on top
  • Bake at 400 F for 15 minutes
  • Broil for 3-5 minutes
  • Make a balsamic reduction by heating balsamic vinegar on medium high heat, stirring continuously. Reduce heat and continue to heat and stir. The quantity reduces and thickens. It thickens even more when it cools*
  • Take baked mushroom pizzas out of the oven, drizzle with balsamic glaze and top with basil and freshly cracked pepper

* The reduction is ready when a spoon dipped in the vinegar coats and sticks to the back of the spoon.