PORTABELLA MUSHROOM PIZZA
Ingredients:
6 Large Portabella Mushroom caps
Italian sausage, taken out of the casing
Small package of Mozzarella cheese
1 tsp butter or olive oil
1 cup of your favorite tomato sauce
1-2 hand fulls of fresh baby spinach lightly sauteed
To prepare:
- Cut off the stems of the portabella mushrooms and then scrape off all the black gills.
- Sauté the crumbled turkey sausage for about 15 minutes over medium heat , set aside.
- In the same pan, add the butter and sauté the mushrooms on both sides, about 3 minutes per side. Remove the mushrooms and place on paper towels to absorb the excess liquid produced from cooking.
To assemble:
- Sprinkle crumbled sausage on the bottom of each mushroom cap.
- Spoon on some tomato sauce.
- Place sautéed spinach leaves on top. (if using)
- Sprinkle the cheese over each mushroom like you do with pizza.
To cook:
Bake on a cookie sheet in a 350 degree over for 15 minutes or until the cheese melts and starts to brown.
NOTE: There are several variations of this recipe.
I also make a Mexican version. Same preparation for the mushroom caps, but then I add crushed tortilla chips first, broil it for a minute or so, then add a combination of black beans and salsa, then top with a Mexican cheese blend.
Wine
A Pinot Noir from Oregon. The earthiness of the Pinots from Oregon will pair
beautifully with the mushrooms 