Mini Portobello Mushroom Pizza

Ingredients:

• 4 portobello mushrooms (stems removed)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 0.5 tsp dried oregano
• 1 slice of white bread (remove crust), torn into 0.5 cm pieces.
• 1/4 tsp crushed red pepper flakes
• 3 tbsp sun-dried tomatoes in oil, finely chopped
• 4 tsp tomato paste
• 60 g thin slices of semi-skimmed mozzarella
• 6-8 small basil leaves, torn

Preparation:

1. Preheat oven to 220°C, line a baking sheet with foil.
2. Scrape the mushrooms with a spoon, being careful not to break the caps. Rub the mushrooms with 2 tablespoons of oil and half the garlic. Sprinkle with 0.5 teaspoon of salt and 1/4 teaspoon of oregano. Place the caps, hole-side up, on the prepared baking sheet and roast for 15-25 minutes, until tender. If the mushrooms are thicker than 2.5 cm, baking time will be longer.
3. Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil, 1/4 teaspoon oregano, 1/4 teaspoon salt, and red pepper flakes. Transfer to a medium skillet and cook over medium heat, stirring, until golden and crispy around the edges, 5-6 minutes. Return the croutons to the bowl.
4. While the mushrooms are still hot, pat them dry with paper towels. Top with 1 teaspoon of tomato paste, spread evenly, and top with mozzarella slices. Divide the sun-dried tomatoes and croutons among 4 mushrooms and bake in the oven until the cheese melts, 4-5 minutes. Sprinkle with basil.
5. Cut each mushroom into 4-8 pieces, depending on the size of the cap.