Recipe video above. This is the sort of recipe that you can absolutely make your own with your favourite pizza toppings! TIP: avoid watery filling by cutting a small cross in the cap of the mushroom to let excess water drain out as it bakes. Serve as a light meal, or serve 2 as a main meal.
Carefully break or cut the stems off the mushrooms.
Chop stems (will use as filling).
Place mushrooms cap side up. Using a small, sharp, THIN knife, cut a small cross in the mushroom, taking great care not to split the mushroom (to drain excess water, Note 2)
Brush the tops with oil, then quickly sprinkle on salt and pepper (be fast so it sticks!)
Flip then lightly dab the inside with remaining oil, sprinkle with salt and pepper.
Fill mushrooms with pizza sauce, sprinkle with chopped mushroom, onion, half salami and half olives.
Bake 1 - Bake 10 minutes, remove from oven.
Top with cheese, remaining salami and olives.
Bake 2 - Bake further 10 minutes until cheese is melted. Serve immediately!
Preheat BBQ to medium high.
Follow above steps in closed BBQ - 10 minutes for Bake 1, then 5 - 8 minutes for Bake 2.
1. Mushrooms - any large mushrooms fine here, as long as they're kind of shaped like a cup to hold in the fillings! Also make sure they are crack free.2. Avoid watery filling - cutting a cross in the base of the mushroom allows excess water in the mushroom to drain out while baking so the filling inside doesn't end up too watery (mushrooms contain a LOT of water!).3. Servings - depending on the size of the mushrooms, 1 very large one would be sufficient as a light meal with a side salad. I usually have 2 for a meal.4. Storage - keeps in the fridge for 3 days, reheat in microwave (oven takes too long, makes mushrooms soggy)5. Nutrition per mushroom.