Ingredients (serves 2)
  • 10 big mushrooms or shiitake
  • ½ green pepper
  • ½ red onion
  • 80 g of fresh non-fat cheese (lactose-free in case of intol-erance)
  • 4 cherry tomatoes
  • Extra virgin olive oil
  • Basil
  • Oregano
  • 1. Preheat the oven at 170°C.
  • 2. Wash and chop the onion and the pepper.
  • 3. Wash and slice the cherry tomatoes.
  • 4. Cut the cream cheese into small cubes.
  • 5. Cut the mushroom stem and place each of the mushroom hat’s upside down on a baking tray.
  • 6. Stuff each mushroom with a slice of tomato and a bit of finely chopped pepper and onion. Bake for ten minutes.
  • 7. Add the cheese on top and grill for a few minutes.
  • 8. To make the seasoning, blend extra virgin olive oil with the chopped basil and oregano leaves.
  • 9. Serve the champizzas with the seasoning topped with a sprinkle of basil and oregano leaves.