Portobello mushroom margeherita as featured in the book Over 100 quick and easy recipes for a healthy heart, by Pippa Middleton.

Portobello mushroom margherita

Category: Breakfast, Starter/snack | Serves: 4

Prep time: 10 minutes | Cooking time: 25 minutes


4 large portobello mushrooms, peeled

250g cherry tomatoes, halved

1 tbsp olive oil

2 cloves garlic, crushed

20g black olives, sliced

80g reduced-fat mozzarella, drained, sliced and torn

A handful of basil leaves, roughly torn (10g)

To serve:

Salad leaves (optional)

Drizzle of either balsamic glaze or pomegranate molasses - available in large supermarkets (optional)


  1. Preheat the oven to 200°C/gas mark 6.
  2. Remove and slice the mushroom stalks and place with the tomatoes in a roasting tin with the olive oil and garlic.
  3. Season and roast for 15 minutes. Meanwhile, place the mushrooms on a baking tray, stalk side up.
  4. When the tomato mixture is ready, spoon into the mushrooms, scatter with the sliced olives and top with the mozzarella. 
  5. Bake for 10 minutes until the cheese is golden.
  6. Season with freshly ground black pepper, then serve scattered with basil leaves and a crisp green salad, drizzled balsamic vinegar or pomegranate molasses.

   Portobello mushroom margherita, as featured in Over 100 quick and easy recipes for a healthy heart, by Pippa Middleton

Pippa says:

“Every member of the family will love this quirky take on a traditional pizza. It's great for brunch, breakfast or as a substantial snack, and the portobello mushrooms make it a tasty way to up your family’s veg intake.”

Nutritional information

Nutritional information  for a portobello mushroom margherita