Pizza Stuffed Mushrooms

Directions

1. Preheat your oven or air fryer to 200°C and line a baking tray with baking paper.

2. Gently wipe your portobello mushrooms clean with a damp paper towel, then pop out the stems, including the flesh.

3. Lightly brush both sides with a touch of olive oil, arrange them cap-side down on your tray, and bake for 8–10 minutes until they just begin to soften and release their moisture. Remove the mushrooms from the oven and carefully tip away any liquid that has pooled inside the caps.

4. Spread a teaspoon of Mingle Tomato Sauce into the hollow of each mushroom cap, sprinkle in a pinch of Mingle Italian Herbs Seasoning, then layer up generously with pepperoni slices and shredded mozzarella.

5. Return the loaded mushrooms to the oven or air fryer for another 10–15 minutes, or until the cheese is completely melted, bubbly, and golden brown.

6. Garnish with freshly chopped parsley, leave them to cool for just a minute