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

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Average Rating:
  • Carmen
    Dec 23, 2017

    I made the recipe as is except I added a light sprinkle of red pepper flakes when served. Delicious recipe. Will make again. Friday is pizza night at my house for my husband and me. Crustless! Yea! And nutritious.

  • asnunez
    Sep 5, 2012

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