• Lisa Jarvis

Italian Sausage Portabello "Pizzas"



Big portabello mushrooms make perfect "crusts" for low-carb pizza! I tried these tonight for dinner and they were fantastic! They were easy to make and they definitely satisfied the craving for pizza! Just delicious! I used turkey sweet Italian sausage, but you can also use hot if you want. I will be making these again soon!

Here's what you need:

6-8 large portabello mushrooms, stemmed and gills removed

salt to taste

1 T olive oil

1/2 cup onion minced

1 garlic clove minced

1 pound sweet or hot turkey (or regular) Italian sausage with casings removed

1 can petite diced tomatoes (drained)

1 t fresh oregano chopped ( or 1/2 t dry oregano)

1/4 t crushed red pepper

about 1 to 1 1/2 cups shredded mozzarella cheese

Preheat the oven to 375. Use a spoon to gently scrape the gills from inside each portabello mushroom and salt the underside of each mushroom. Place the mushrooms gill side down on a baking sheet and bake for about 10-12 minutes, or until they are slightly softened. Heat the oil in a large skillet and saute the onion and garlic for a few minutes until they are soft. Add the sausage and cook, breaking apart any big pieces. Cook about 5-7 minutes until no longer pink. Drain off any fat. Stir in the drained can of tomatoes and cook about 5 minutes till any liquid is evaporated. Stir in the oregano and crushed red pepper. Flip the portabello mushrooms gill side up and fill each one evenly with the sausage mixture. Top each one with the mozzarella. Bake at 375 for about 10 minutes or until cheese is melted. Serve immediately. Delish!


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