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Sausage Portobello Pizzas

Recipe information

  • Yield

    1 serving, 2 mini pizzas

Ingredients

2 large portobello mushroom caps, stems removed
Extra-virgin olive oil (EVOO), for drizzling
2 links Italian sausage, sweet or hot, split and sausage removed from casing
1/2 cup marinara sauce or pizza sauce
4 slices mozzarella or smoked mozzarella cheese
Crushed hot red pepper flakes
Italian dried seasoning blend or dried oregano

Preparation

  1. Step 1

    Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender.

    Step 2

    Heat a small nonstick skillet over medium to medium-high heat. Add a drizzle of EVOO to the pan and add the sausage. Break up and brown the sausage for 5 to 7 minutes, until no pink remains. Transfer the cooked meat to a plate lined with paper towels to drain.

    Step 3

    Remove the caps from the oven or toaster oven and top each of them with a layer of marinara or pizza sauce, cooked sausage, and cheese. Return the caps to the oven and bake for 3 or 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 or dried oregano.

Rachael Ray's 30-Minute Get Real Meals
TagsPizzaPortobello MushroomMushroomVegetableSausageMeatMozzarellaCheeseDairyMainDinnerKetoGluten FreeNut Free30 Minutes or LessRoastCookbooks
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