4 very large brown mushrooms, (deep enough to hold the filling) wiped clean
150 g Fior Di Latte mozzarella
Homemade Tomato Sauce
a generous glug of olive oil
2 crushed cloves of garlic
1 fresh chilli, chopped (optional)
410g tin chopped tomatoes
1 - 2 tsp sugar
salt and freshly ground black pepper for seasoning
Fresh basil leaves (as garnish)
Fry the garlic and chilli in the olive oil until soft.
Add the tomatoes and sugar.
Season with salt and pepper and simmer uncovered for about 15 minutes, stirring often, until the tomato sauce has reduced and thickened.
Preheat the oven to 220 degrees C.
Place the mushrooms cap side down on a lightly greased baking sheet.
Spoon the tomato sauce inside the mushrooms caps and spread the sauce to cover the cap.
Tear the mozzarella into small pieces and dot the tomato sauce with 2 thirds of the cheese.
Top the mushrooms with your preferred topping ingredients and dot with the remaining cheese.
Place in the oven and cook for about 15 minutes until the mushrooms are cooked through and the cheese melted.
Set the oven to grill and grill the mushrooms for a few extra minutes until the cheese bubbles to a golden brown.
Recipe courtesy of heinstirred.com