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
Featured In: 45 Recipes for Mushroom Lovers
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Portobello Pizzas in Taste of Home Christmas Annual Annual 2010, p63
Reviews forPortobello Pizzas
Click stars to rate
Any changes to your rating or review will appear where you originally posted your 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!"