On one hand, only one more month of summer! 🙁 🙁

On the other….only one more month until PUMPKIN EVERYTHING.

Early fall is my favourite time of year. There’s a warmth to the air, but a coolness to the breeze, and through the turning leaves, the sky seems a particularly wondrous shade of blue.

I’ll use the waning summer days as an excuse for spending $5 on a single heirloom tomato yesterday…but seriously, this pound-plus monster is so big, it’s like 3 regular tomatoes in one. A perfect companion for the mozzarella balls featured in this recipe!

…which, incidentally, also contains tomatoes, but of the tinned variety. We’re cooking them to remove most of the water, adding garlic and herbs, and filling portobello mushrooms! It’s Italy in the palm of your hand.

Portobello Hand Pies

 

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Author: noctekana@gmail.com

Serves: makes 2 pies

Ingredients

• 2 portobello mushrooms
• 2 tsp olive oil, plus extra for brushing
• 2 large garlic cloves
• 1 tsp Italian seasoning
• ½ tsp salt
• 1 cup canned diced tomatoes
• 2 Tbsp minced fresh dill
• 6 small balls Buffalo mozzarella

Instructions

1. Preheat oven to 425 degrees.
2. In a medium skillet, saute garlic, Italian seasoning, and salt in olive oil over medium heat until fragrant.
3. Add canned tomatoes and cook, stirring occasionally, until most of the liquid is gone.
4. Remove the stems from the mushrooms. Using a spoon, scrape the inner gills into the tomato mixture. Add dill, and continue to cook until all liquid is gone. Set aside.
5. Brush the insides of mushroom caps with olive oil and place inside-up on a parchment-lined baking sheet. Roast for 10 minutes, flip and brush tops with oil, and roast for an additional 10 minutes.
6. Fill each mushroom with ½ of the tomato mixture and 3 mozzarella balls. Broil for 5-10 minutes, until cheese is melted and bubbly. Serve immediately.

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