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
- Preheat broiler.
- Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper.
- Broil the Portobello mushroom 5 minutes on each side until tender.
- While caps are broiling, heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat
- Add sausage to skillet and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst.
- Add cream to skillet and reduce 2 to 3 minutes more.
- Remove the sausage from heat and fold in basil.
- Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes.
- 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: http://www.foodnetwork.com, Courtesy: Rachel Ray, Show: 30 Minute Meals, Episode: Munch and Mingle