Portobello Pizzas
Total: 16 min
Prep: 10 min
Cook: 6 min
Yield: 24 pieces
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
Preheat your broiler. Drizzle portobello mushroom caps with extra-virgin olive oil and season with salt and pepper. Broil the mushrooms for 5 minutes on each side until tender. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sausage, brown and crumble it, then incorporate tomatoes and cook until they burst. Stir in cream and let it reduce for 2 to 3 minutes. Remove from heat and fold in basil. Fill the broiled mushroom caps with the sausage mixture, top with cheese, and broil for 2 to 3 minutes until the cheese is browned. Quarter the stuffed mushrooms and serve warm.
Prep: 10 min
Cook: 6 min
Yield: 24 pieces
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
Preheat your broiler. Drizzle portobello mushroom caps with extra-virgin olive oil and season with salt and pepper. Broil the mushrooms for 5 minutes on each side until tender. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sausage, brown and crumble it, then incorporate tomatoes and cook until they burst. Stir in cream and let it reduce for 2 to 3 minutes. Remove from heat and fold in basil. Fill the broiled mushroom caps with the sausage mixture, top with cheese, and broil for 2 to 3 minutes until the cheese is browned. Quarter the stuffed mushrooms and serve warm.