I love pizza in all its incarnations. When I saw these big, beautiful portabella mushroom caps at the grocery last week, I decided it would be a good base for a single serve pizza that’s high on the veggie quotient. I wound up serving these with breadsticks (because I’m me and I can’t do without SOME kind of bread even if I’m using an alternative to crust). They were light, tasty and delicious, though a definite knife and fork pizza, as the mushroom is not stiff enough to pick up after cooking. And at 302 calories and 17 grams of fat, it’s a dieters dream. Leave off the breadsticks as a side, and it even fits in with most low carb diets. Serves 2.
- 2 large portabella mushroom caps
- 2 oz. finely shredded mozzarella
- 1/2 cup Ragu light tomato and basil sauce
- 3 sun-dried tomato and provolone chicken sausages, sliced
- olive oil
- Remove the stems of the mushrooms.
- Carefully use a spoon to scrape out the gills of the mushroom (the black stuff on bottom). Don’t tear it!
- Lightly coat both sides of the mushroom with olive oil
- Place them top side down on a baking sheet.
- Add the sauce.
- Add the sausage.
- Add the cheese.
- Bake at 350 degrees for 10 minutes or until the cheese is melted and the sausage is heated through.