PORTOBELLO PIZZAS

Portobello Pizzas image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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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

Steps:

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 : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.