Back to Portobello Pizzas

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Portobello Pizzas Recipe

Portobello Pizzas Recipe

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. YIELD:6 servings

Ingredients

  • 6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • 1 tablespoon olive oil
  • 1 pound bulk 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

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.

Nutritional Facts

1 each: 274 calories, 16g fat (6g saturated fat), 44mg cholesterol, 699mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 18g protein.

Reviews for Portobello Pizzas

Sort By :
MY REVIEW
asnunez User ID: 2408742 109410
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

Wine Pairings

Light-Bodied Red Wine

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