Portobello Pizzas
https://www.tasteofhome.com/recipes/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.
© 2021 RDA Enthusiast Brands, LLC
