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Portobello Pizzas

 Portobello Pizzas
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Portobello Pizzas (continued)

Nutritional Facts: 16 g fat (6 g saturated fat), 44 mg cholesterol, 699 mg sodium, 14 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.