You know, even if you weren’t watching your carbs, this sausage stuffed portobello pizza recipe is worth leaving the bready crust behind! The savory sausage, the juiciness of the mushroom with the tomatoey – tomato sauce and of course, the gooey cheese… all screams DELICIOUS!!!
SAUSAGE STUFFED PORTOBELLO PIZZA
I love portobello mushrooms, don’t you? They’re thick and meaty and are often subbed for meat in vegetarian dishes. I love the slight earthiness of them and let’s face it, they are so mild that they’re pretty much a blank canvas or like, vessel, to get all the good stuff to your mouth.
Sure you could just make a mushroom pizza. Why not, right? Well, while I love a good crusty, bready type pizza crust, sometimes having the mushroom itself be the “crust” is the perfect way to enjoy all those pizza flavors! Nevermind that this recipe is low carb which is a huge bonus!
INGREDIENTS NEEDED FOR THE PORTOBELLO PIZZA
Ok, so your MAIN ingredients, I would say, would be the basics:
- portobello mushrooms
- pizza sauce
- mozza cheese (or some sort of melty type cheese)
After that, your ingredient list is endless really. You could try
- more mushrooms
- onions (both white and red)
- pineapple (gasp, I know, I know!!!)
The point of these mushroom pizzas is to make them your own. Customize it! Give it some pizza love! Just remember, there’s only one little thing you should do before you pile on your ingredients. You need to remove the gills.
Yeah, I know.. ‘gills’? Like a fish? Yeah kinda, but not really. The gills basically help in the dispersal of spores so the mushroom can multiply and grow elsewhere. I’m sure there’s a way more technical explanation, but that’s all I really want to know.
How To Prep the Portobello Mushroom (or any mushroom, really)
With a clean damp cloth, wipe any dirt you see on the mushroom. You can dunk them in some water to help with the dirt removal, but DO NOT soak them. They will suck up water like a camel in the desert and become waterlogged. Gross.
Remove any stems that might have come attached to the mushroom. They are usually woody and tough… however!! – DON’T throw it away! Put them in your vegetable scraps bag that’s in the freezer for when you make stock. They’ll add amazing flavor!
With a spoon, scoop out the gills on the underside of the mushroom and discard them. Technically these are edible, but the crappy thing is that whatever you put on top or comes in contact with the gills, will turn it a brown, muddy color and make everything look dirty and unappetizing. (Trust me, I know.)
Assembly Of The Sausage Stuffed Portobello Pizza
So simply fry up the sausage that you prefer to use. I used mild Italian here, but you could use spicy Italian or even badass spicy chorizo would be awesome as well!
Layer on some pizza sauce to begin with. Then top that with your cooked sausage of choice.
Top the sausage with all the cheesy goodness and then sprinkle on more of your toppings.
If you are using other ingredients that you don’t want to get crispy (pepperoni, green peppers, etc), then put those on top of the sausage before putting on the cheese.
Place them in the oven to cook thoroughly. You’ll most likely need a fork and knife to eat these, but honestly… be the rebel that I wasn’t and use your hands!!! Bite into that portobello mushroom pizza like there’s no tomorrow girl!! (or guy ) ;0)
When (not if!) you make this recipe, let me know below how what toppings you put on your portobello pizza!! I’m always up to hear suggestions and new twists on things!! Thanks so much for stopping by The Salty Pot today!!!
If you’re looking for more amazing pizza recipes, check out this easy grilled pepperoni and cheese flatbread pizza!
- 2 Portobello mushrooms, cleaned, gills and stem removed
- ⅔c Italian sausage, cooked
- 4 tablespoon pizza sauce
- 2 tablespoon red onion, diced
- ½ green pepper, diced
- 4 pieces of pepperoni, diced
- 1 cup mozzarella, shredded
- Preheat oven to 350.
- Clean, remove stems and gills from the mushrooms.
- Place 2 tablespoon of sauce in each mushroom cavity
- Top with ⅓c of the cooked sausage on each mushroom
- Top each mushroom with ½c of shredded cheese
- Divide the onion, pepperoni and pepper between the two mushrooms, sprinkled on top of the cheese
- Roast in a preheated 350 oven until the cheese is melted and the mushrooms are cooked through.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 75mgSodium: 1037mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 28g