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Spicy Sausage and Portobello ‘Pizzas'

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Hands-on time 25 mins
Total time 1 hr
Yield

Serves 6

Top baked portobello mushrooms with sausage, onions, tomatoes, and mozzarella for a delicous "pizza" appetizer or side dish. 

Ingredients

  • 6 portobellos, stemmed
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 12 ounces hot Italian sausage, casing removed
  • 3 medium tomatoes, peeled, seeded and diced
  • 1 teaspoon chopped fresh oregano (or 1/2 tsp. dried)
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup shredded mozzarella

Nutrition Information

  • calories 316
  • fat 26 g
  • satfat 9 g
  • protein 14 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 54 mg
  • sodium 709 mg

How to Make It

  1. Preheat oven to 375°F. Holding a portobello in 1 hand, use a small spoon to gently scrape out gills from underside. Repeat with rest of mushrooms. Sprinkle with salt and pepper. Place portobellos flat, gill side down, on a large baking sheet; bake until slightly softened and just beginning to give off liquid, 10 to 15 minutes. (Time will vary according to size of portobellos.) Pat gill side dry with paper towels.

    Chopping Onion
  2. Warm oil in a large skillet over medium-high heat. Cook onion, stirring, until softened, 3 to 5 minutes. Add garlic; sauté 1 minute more. Add sausage and cook, breaking up large pieces, until no longer pink, 5 to 7 minutes. Stir in tomatoes and increase heat to high. Cook, stirring, until liquid has evaporated, 10 to 12 minutes. Stir in oregano and red pepper. Season with salt and pepper.

  3. Divide sausage mixture among portobellos, filling gill side of each with about 1/2 cup. Top with mozzarella. Bake until cooked through and cheese is melted, about 10 minutes. Serve immediately.