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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 johnsonville® mild ground 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 (4 ounces) 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. Yield: 6 servings.
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