Name Pizza mushrooms


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* 1 dessertspoon olive oil
* 2 garlic cloves, quartered
* 1 teaspoon freshly ground coriander
* 12 fresh green peppercorns in brine
* 5 ripe tomatoes, skinned, seeded and chopped
* 50 g (2 oz) can anchovy fillets, drained and chopped
* 20 open cup mushrooms, about 5 cm (2 inches) in diameter
* 75 g (3 oz) Edam cheese, grated
* 50 g (2 oz) fresh brown breadcrumbs
* 20 capers
* salt and coarsely ground black pepper

1. Heat the oil, fry the garlic with the coriander, green peppercorns and salt and pepper for 1-2 minutes. Add the tomatoes and cook until soft. Add one-quarter of the anchovies, stir, remove from the heat and cool slightly.
2. Trim the stalks off the mushrooms level with the gills. Mix the cheese and breadcrumbs together. Arrange the mushrooms, stalks uppermost, in a grill pan.
3. Spread tomato mixture over each mushroom. Place a caper and a piece of anchovy on each one and top with the breadcrumb mixture. Place under a preheated medium hot grill until crisp and sizzling. Serve warm or cold.

Serves: 4

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