Portobello Hand Pies
 
 
Author:
Serves: makes 2 pies
Ingredients
  • 2 portobello mushrooms
  • 2 tsp olive oil, plus extra for brushing
  • 2 large garlic cloves
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • 1 cup canned diced tomatoes
  • 2 Tbsp minced fresh dill
  • 6 small balls Buffalo mozzarella
Instructions
  1. Preheat oven to 425 degrees.
  2. In a medium skillet, saute garlic, Italian seasoning, and salt in olive oil over medium heat until fragrant.
  3. Add canned tomatoes and cook, stirring occasionally, until most of the liquid is gone.
  4. Remove the stems from the mushrooms. Using a spoon, scrape the inner gills into the tomato mixture. Add dill, and continue to cook until all liquid is gone. Set aside.
  5. Brush the insides of mushroom caps with olive oil and place inside-up on a parchment-lined baking sheet. Roast for 10 minutes, flip and brush tops with oil, and roast for an additional 10 minutes.
  6. Fill each mushroom with ½ of the tomato mixture and 3 mozzarella balls. Broil for 5-10 minutes, until cheese is melted and bubbly. Serve immediately.
Recipe by Veggie Ninjas at https://www.veggieninjas.com/portobello-hand-pies/