Those big meaty Portobello mushrooms lend themselves so well to a quickly assembled light supper. The secret is to balance moist with drier ingredients and then to bake them in a hot oven. I was alerted to this type of recipe by my friend and colleague Carolann Edwards and she’s quite right – they are amazing and so versatile. Having experimented with a number of different fillings, I think tomato and grated mozzarella (the kind you can buy ready grated in Iceland and Sainsbury’s) makes the best mix, which may be why these are sometimes called Portobello Pizzas. In 20 minutes they are ready to serve. You can turn them into a more substantial meal with spiced rice if you wish or just serve them with a salad. Allow two portobellos per person.

Serves 2

4 portobello mushrooms

Oil

Tomato puree

1 large red onion very finely chopped

½ teaspoon dried oregano

Salt to taste

Pepper to taste

2 large tomatoes

4-5 tablespoons grated mozzarella

6 green or black olives

Pre heat the oven to 200 c.

Wipe the mushrooms, cut away the stalks and chop them into small pieces. Brush oil all over the mushrooms. Squeeze enough tomato puree over the edges and gills to cover them with a thin layer. Make another layer with the finely chopped red onion and chopped mushroom stalks. Sprinkle the dried oregano on top of the onion along with the salt and pepper. Put the tomatoes into a basin of boiling water, count to 60, remove them and slip off the skins. Slice them into thick rounds and divide the slices between the mushrooms. Fill the remaining space with the grated mozzarella, making sure you take it right to the top. Add some olives. Cover a baking sheet with baking parchment, put the mushrooms on top of it and bake until the cheese is bubbling and brown – about 20 minutes.

Serve immediately with accompaniments of your choice.