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Portobello Pizzas Exps Ft23 46885 Ec 113023 4

Portobello Pizzas

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
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

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

  • 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.

Nutrition Facts

1 pizza: 353 calories, 24g fat (8g saturated fat), 56mg cholesterol, 899mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 18g protein.

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