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

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

Instructions

1 Bake the portobello mushroom caps

2 Preheat oven to 350°F. Place the mushroom caps, stem side down (even though the stems have been removed), on a greased broiler-safe baking sheet. Drizzle with olive oil. Bake the mushrooms for 20 to 25 minutes or until tender, turning over once halfway through cook time.

3 Prepare the pizza toppings

4 Meanwhile, cook the sausage over medium heat until the meat is no longer pink. Drain the grease from the skillet. Then, stir in the pizza sauce, green pepper, onion, mushrooms, Parmesan cheese and garlic.

5 Top the portobello pizzas

6 Divide the topping mixture evenly among the portobello mushroom caps, and sprinkle evenly with mozzarella cheese.

7 Broil the portobello pizzas

8 Increase the oven setting to broil. Broil the portobello pizzas 2 to 3 inches from the heat for one to two minutes, until the cheese is melted. Sprinkle with basil if desired.