If you would have told me 4 years ago that I would like mushrooms, I would have laughed.   But my husband has opened my eyes to a whole bunch of new foods.  Portobello mushrooms are my latest adventure.   We decided to combine it with one of my favorite meals–pizza. 

Ingredients:

4 large portobello mushroom caps (about 12 oz) stems removed–the bigger and deeper, the better

2 tbsp olive oil

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/2 pound hot Italian sausage links, casing removed

1 medium Italian plum tomatio, seeded, chopped

1/2 cup shredded mozzarella

2 tablespoons grated Parmasean cheese

1 tablespoon chopped basil

Preheat over to 400 F.  Wipe mushrooms clean with damp towl.  Brush both sides of cap with oil; stem side down, on ungreased baking sheet.  Sprinkle tops with Italian seasoning and salt.

Bake caps until soft about 20 minutes.  Meanwhile, crumble sausage into a skillet.  Cook, stirring frequently over medium heat until no pink shows.  Drain. 

Preheat broiler for 5 minutes.  Turn mushroom caps up. Spoon cooked sausage, tomato, mozzarella and Parmesean evenly into each mushroom cap; top with basil. 

Broil 4 inches from heat until cheese is lightly golden and bubbly, 2-3 minutes.  Serve warm.  Makes 4 pizzas. 

We used smaller portobello mushroom caps so we ended up with 6.  This is supposed to be an appetizer, but we made it a meal.

This entry was posted on Wednesday, August 13th, 2008 at 7:51 pm and is filed under Cooking/Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.