Parasol Mushroom Pizzas
Delicious parasol mushroom pizza recipe, with mozzarella cheese, prosciutto, tomato, garlic and oregano. Gluten-free and very low-carb.
EQUIPMENT
- 1 large baking sheet
- 1 piece of parchment paper
INGREDIENTS
- 4 large parasol mushrooms
- 2 tbsp olive oil
- 4 cloves garlic
- 2½ cups mozzarella cheese
- 3.5 oz prosciutto
- 3 tbsp pesto
- 1½ tbsp fresh parsley
- 1 tomato
- 1 green or red pepper
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp oregano
Pin
Print
INSTRUCTIONS
- Set the oven to 400°F (200°C). Wipe the parasol caps clean by hand without rinsing, and cut off the stems. Mince the garlic (4 cloves) and combine it with the olive oil (1 tbsp/15 ml) in a small bowl.
- Cover a baking tray with parchment and grease it with a thin film of oil. Place the caps on the tray, undersides up. Sprinkle with salt and black pepper, and work the garlic oil into the gills.
- Roast for 10 to 15 minutes, until the caps have shed their juices and taken on some color.
- Pour the liquid off the tray and press down lightly on each cap to drain what remains. Spoon the diced tomato (1 medium) over the caps, then add the pesto (3 tbsp/45 ml) in small spoonfuls and the chopped parsley (1½ tbsp).
- Grate the mozzarella (10.5 oz/300 g) and cover each cap with it, stopping at the rim so it stays off the parchment.
- Drape the prosciutto (3.5 oz/100 g) over the cheese, followed by the diced pepper. Season lightly with dried oregano.
- Return the tray to the oven for another 10 to 15 minutes, until the cheese has melted and browned in spots.
- Serve hot, whole or cut into wedges, on their own or on slices of warm bread.
NOTES
Forage only parasols you can identify with complete certainty. In North America, the toxic false parasol is a common lookalike, recognizable by greenish gills and a green spore print once mature.
Caps that haven't opened yet will usually flatten out overnight if you stand them, stems on, in a jar of water.
Don't skip the first roast. Without it, the caps stay waterlogged, and the pizzas turn out very soggy.
Work the garlic and seasoning into the gills for the best flavor.
Other cheeses, smoked meat, zucchini, caramelized onions, olives, or an egg all make good toppings.
STORAGE:
Refrigerate leftovers in an airtight container and eat within a day. Freezing isn't recommended; the mushrooms turn mushy and wet once thawed.
Note: Nutrition information is an estimate and may vary depending on the brands and ingredients you use.
NUTRITION
Serving: 1 parasol pizza ~Calories: 442kcal ~Carbohydrates: 8g ~Protein: 20g ~Fat: 37g ~Saturated Fat: 14g ~Polyunsaturated Fat: 3g ~Monounsaturated Fat: 14g ~Trans Fat: 0.03g ~Cholesterol: 73mg ~Sodium: 1295mg ~Potassium: 300mg ~Fiber: 2g ~Sugar: 3g ~Vitamin A: 1209IU ~Vitamin C: 31mg ~Calcium: 393mg ~Iron: 1mg