Photo: Portobello Pizzas Recipe
Ingredients
- 6 large portobello mushroom tops, stems removed and gills scraped
- Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
- Salt and freshly ground black pepper
- 1 pound Italian sweet sausage
- 1/2 pint grape tomatoes
- 1/2 cup cream
- 1/2 cup basil leaves, shredded or torn
- 1/2 cup shredded Parmigiano
Directions
Preheat broiler.
Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.
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By lynmark2002
Destin, FL
on January 08, 2012
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These mushrooms were great! I made them for a party and they all flew off the plate. I did sprinkle grated cheese into the sausage mixture and topped with 6 cheese Italian blend cheese. Delicious! Thanks Rachel.
By chadebailey_7971254
Dallas, TX
on January 07, 2012
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Awesome Low Carb way to satisfy a craving for pizza! I highly recommend this recipe.
By janicewd
South Lyon, MI
on December 29, 2011
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These are simply marvelous tasty treats. You could simply switch out the meat for whatever you prefer, but the recipe as stated is wonderful. All of my family loves this receipe as a meal. For those who don't have cream on hand it's 7/8 C milk to 1 TLB butter. Try you won't be disappointed.
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