Recipe: Portobello “Pizza” with Italian Sausage

Portobello "Pizza", Courtesy:
Portobello “Pizza” with Italian Sausage, Courtesy:

Portobello mushrooms are one of my favorite vegetables.  Meaty and moist, they are a great vessel for serving other ingredients. Be sure to clean them with a damp cloth to remove any excess dirt. In this recipe, they serve as the pizza crust, without the added carbs.

6 large Portobello mushroom tops, stems removed and gills scraped
Extra virgin olive oil for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano Cheese


  1. Preheat broiler.
  2. Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper.
  3. Broil the Portobello mushroom 5 minutes on each side until tender.
  4. While caps are broiling, heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat
  5. Add sausage to skillet and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst.
  6. Add cream to skillet and reduce 2 to 3 minutes more.
  7. Remove the sausage from heat and fold in basil.
  8. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes.
  9. Remove mushrooms from broiler,  cut the caps into quarters and serve.

Food Mingle Blog Alternatives and Substitutions:

  • The cream does not make sense to me in this recipe. I used it, but I don’t think that it is needed.
  • Substitute any of the following for the sausage: ground beef, ground turkey, ground turkey, tofu.
  • Don’t discard the stems. Clean them thoroughly, slice them and add them to the sausage for extra toppings.
  • A little mozzarella never hurts 🙂

Yield: 24 pieces

Source:, Courtesy: Rachel Ray, Show: 30 Minute Meals, Episode: Munch and Mingle


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