Portobello Pizzas Recipe

Portobello Pizzas Recipe photo by Taste of Home

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Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.—Lisa Scheevel, LeRoy, Minnesota

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Portobello Pizzas Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

25 5 30

Ingredients

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 tablespoon olive oil
1 pound bulk Johnsonville® Ground Sausage
1 can (15 ounces) pizza sauce
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese
Thinly sliced fresh basil leaves, optional

Directions

Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once.
Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired. Yield: 6 servings.

Nutritional Facts 1 pizza equals 274 calories, 16 g fat (6 g saturated fat), 44 mg cholesterol, 699 mg sodium, 14 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Portobello Pizzas in Taste of Home Christmas Annual Annual 2010, p63