Crustless Portobello Pizzas

                         Crustless Portobello Pizzas

4 to 6 Portobello Mushrooms (cleaned with stem and gills removed)

4 Tbsp Olive Oil
1 tsp Minced Garlic
Salt to taste
½ lbs Spice Italian Sausage (browned & drained)
2 Tbsp Olive Oil
1 cup Assorted diced veggies (I used Red Bell Pepper, Bell Pepper, Squash)
½ tsp Mince Garlic
½ cup Pasta Sauce (I used my homemade sauce)
½ cup Heavy Whipping Cream (half & half or yogurt can be substituted)
½ cup grated Parmigiano  (or grated parmesan)
2 cups Mozzarella
6 Cherry Tomatoes (sliced)
2 tsp chopped Fresh Basil (chopped)

Mix 1 tablespoon minced garlic in 2 Tablespoons olive oil. Rub mushroom caps gentle with seasoned oil.  Arrange caps on cookie sheet and bake at 350 degrees for 15 to 20 minutes until tender.  Remove from oven and set aside.

In a large skillet add 2 tablespoons olive oil and diced vegetables. Sauté for 3 minutes, then add ½ teaspoon minced garlic and sauté another 2 minutes. Remove cooked vegetables from skillet and set aside.

In same skillet add Cream, pasta sauce, and grated parmigiano. Heat to a simmer and remove from heat.  

Layer sausage, vegetables, cheese and top with fresh basil and tomato slices.

Bake at 350 degrees for 20 to 30 minutes until cheese is completely melted.  Serving size is One Portobello. 

Serve while hot - ENJOY!

Please note: I only prepare 3 servings and reserved the remaining

sausage, sauce, and veggies for omlettes the next morning.