Pizza is one of my favourite foods, along with many other people, but it's definitely not the healthiest food ever. My version, whilst not meant to replace pizza, is more balanced alternative to the traditional option, making it more of an every-day option. The baked portobello mushrooms are topped with a herby tomato sauce, red peppers and oozy vegan cheese, served up with a side of ciabatta garlic bread and salad. The whole meal is so delicious and whilst containing up to 4 of your 5 a day, doesn't taste like a 'healthy' meal.
This recipe is great for fussy eaters, kids and adults alike, it's a great way of introducing more veg into a meal, whilst still delivering the flavours they may be used to. My favourite kind of recipes are those that show people just how wonderful healthy and nutritious food can be, that it's anything but boring. So this post is the perfect one to celebrate this blog turning 3! I feel like I've come so far in the last 3 years, with my education, my cooking, photography and personal growth, so much has changed for the better and I'm looking forward to what's to come.
This recipe is packed with nutrients and a great source of many water soluble vitamins such as B6, C and fat soluble vitamins K, E and A. Water soluble vitamins cannot be stored in the body, so it is important that you eat plenty of fruits and vegetables containing these daily. Fat soluble vitamins however need a source of fat to be a carrier for absorption, these can be stored and regulated within the body. All the vitamins and minerals contribute to essential functions within the body and eating a healthy and balanced diet, with plenty of fruit and veg can help you to thrive.
Portobello Pizza & Garlic Bread | Serves: 4 | Time: 45-50 mins
- 2 large baking trays
- Grease-proof paper
- Chopping board
- Small bowl
- Salad bowl
- 8 Portobello mushrooms
- Tinned whole tomatoes
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper
- 1/2 red pepper
- 100g vegan cheese
- 8 slices ciabatta bread
- 1 tbsp vegan butter
- 1 clove garlic/1 tsp garlic powder
- 1 tsp dried parsley
- Pinch salt
- 1 bag watercress
- 20 cherry tomatoes
- 1/2 unwaxed cucumber
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp mustard
- Pre-heat the oven to 200C and line a baking tray with grease-proof paper.
- Peel the mushrooms, remove the stems, place on the baking tray cup side down. Bake for 15 minutes, then turn over and bake for a further 15 minutes.
- To make the sauce, use two tomatoes from the can and chop into small pieces, mix with the garlic powder, basil, oregano, salt and pepper. Then chop the pepper and grate the cheese. Spoon the sauce onto the mushroom cups, then top with the cheese and peppers. Grill on a high heat for 5 minutes, until the cheese is melted and slightly brown.
- Meanwhile, crush a clove of garlic and mix with the butter, parsley and a pinch of salt, spread onto the ciabatta and bake/grill until slightly toasted.
- To make the salad, chop the tomatoes and cucumber and place in a bowl with the watercress, oil, vinegar and mustard. Toss together until the salad is coated.
- Serve up the mushrooms, garlic bread and salad onto 4 plates and enjoy!
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