Sausage Portabella Pizzas Food

PORTOBELLO PIZZAS

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.

PORTOBELLO PIZZAS

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 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 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 then quarter caps and serve.

PORTOBELLO MUSHROOM AND SAUSAGE PIZZAS

Steps:

• Preheat oven to 350°F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.
• Sauté sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.
• Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.
• Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.

SAUSAGE PORTABELLA PIZZAS

Steps:

• Preheat oven to 450°; place the mushroom caps gill side up on a baking sheet; drizzle mushroom caps with olive oil.
• Roast for 12 minutes or until tender.
• Let a small nonstick skillet get heated over med-high heat; add a drizzle of olive oil to the pan.
• Add in the sausage; break up and brown the sausage for 5-7 minutes or until no pink remains.
• Transfer the cooked meat to a paper towel lined plate to drain.
• Remove the caps from the oven; top each with a layer of marinara, cooked sausage, and cheese.
• Return caps to the oven and bake 3-4 minutes to melt the cheese and brown it at the edges.
• Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning.

PORTOBELLO PIZZAS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
• Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
• Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.

PERSONAL PORTOBELLO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.

LOW-CARB PORTABELLA PIZZAS

Steps:

• Preheat oven to 400 degrees.
• On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up.
• Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire).
• In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine.
• Carefully stuff each cup with half of the cheese mixture.
• Place 4 pepperoni slices on each cup, on top of the cheese.
• Spoon italian sausage on top of the pepperoni.
• Top with additional mozzarella cheese.
• Carefully press down on each "pizza" to secure the toppings.
• Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned.
• Enjoy!

PORTABELLA PIZZA

Steps:

• Preheat oven to 375°F.
• In skillet, fry Italian sausage breaking into small pieces.
• Cook until light brown and pinkness is gone.
• In medium skillet heat olive oil and add onion and garlic until soft.
• Add crushed tomatoes and spices and simmer until most of the liquid of the tomatoes is cooked out, about 10 minutes.
• Using a spoon, scoop out the "ribs" in the underside of the mushrooms.
• It's best to do this under cold water.
• Rinse clean and set on a paper towel to dry.
• Once they are fairly dry place on a cookie sheet.
• Place cooked and crumbled sausage equally inside the bowl of the mushrooms.
• Add equal amount of sauce on the top of the sausage.
• Add equal amounts of mozzarella cheese to the top of the sauce and sausage.
• Bake in oven for 15 minutes or until cheese is melted.
• Optional: Top with crushed red pepper flakes for a little zip.
• Try adding sliced pepperoni or other favorite pizza toppings for a variety.

PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE

Steps:

• STUFFING:.
• Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
• Once browned drain fat and transfer to a paper towel to cool.
• In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
• Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
• Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
• SAUCE:.
• In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
• Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.
• Spoon 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian Parsley or Fresh Basil.