Portobello Pizzas

Name: Portobello Pizzas
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

If you are a mushroom lover, portobello pizza should be next up on your list of recipes to try. The mushroom caps serve as a lighter version of pizza crust!

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

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

Recipe Creator