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

Recipe by MyRecipes October 2015

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Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

hands-on:
25 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

316 calories; fat 26g; saturated fat 9g; protein 14g; carbohydrates 8g; fiber 2g; cholesterol 54mg; sodium 709mg.
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