Show Subscription Form




Portobello Pizzas Recipe
Portobello Pizzas Recipe photo by Taste of Home

Portobello Pizzas Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 1 tablespoon olive oil
  • 1 pound Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Portobello Pizzas in Taste of Home Christmas Annual Annual 2010, p63

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Portobello Pizzas

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 5, 2012

I made this vegetarian by leaving out the meat and used almond mozzarella. Fantastic flavors! Thank You so much for sharing!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT