Garlic Portobello Mushroom Naanizza
17 August 2025
Looking for a quick and tasty midweek dinner option? Try cooking up our Garlic Portobello Mushroom Naanizza in just 20 minutes
Ingredients
- 2 whole portobello mushrooms - sliced
- 1 whole garlic clove - grated
- 125 g mozzarella - drained and torn into pieces
- 2 whole medium tomatoes - cut into 1cm pieces
- 50 g fresh pesto - mixed with olive oil
- 2 whole plain naans
- 20 g wild rocket - for salad
- 12 g balsamic glaze - for serving
- 1 tbsp olive oil - for cooking
- 1 pinch salt and pepper - to taste
Instructions
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Slice portobello mushrooms and grate garlic.
- Fry mushrooms in oil, season with salt and pepper, cook 6-8 minutes until tender.
- Add garlic and fry for 1 minute until fragrant.
- Drain and pat dry mozzarella, then tear into pieces.
- Cut tomatoes into 1cm pieces.
- Mix pesto with a little olive oil.
- Place naans on baking tray.
- Spread pesto on naans, leaving 1cm border around edges.
- Top with cooked mushrooms and mozzarella pieces.
- Bake 6-8 minutes until cheese melts and naans are crispy.
- Mix rocket and tomatoes in a bowl for salad.
- Serve naanizzas with salad and drizzle with balsamic glaze.