Portobello Mushroom Pizza with Turkey Sausage
A meaty Portobello mushroom cap forms the crust for this flavorful pizza. Just what your low-carb diet ordered.
Makes six mushroom-cap pizzas
- 6 large Portobello mushroom caps
- 2 tablespoons olive oil
- 1 garlic clove, minced
- ½ cup Pesto Sauce
- 3 cups bulk turkey sausage, browned and drained
- 1 cup shredded Parmesan cheese
- 1½ cups shredded part-skim mozzarella cheese
- Black pepper to taste
Rinse mushroom caps and pat dry. Place oil in a heavy skillet over medium-high heat. Add garlic. Quickly sear mushroom caps top-down in the skillet. Place caps, underside up, on a baking sheet lined with nonstick foil.
Brush Portobello caps with Pesto Sauce. Place ½ cup sausage over each mushroom cap, then top with Parmesan cheese and shredded mozzarella. Season with black pepper.
Bake mushrooms at 350° for 10 to 12 minutes or until cheese is melted and bubbly. Remove from oven and let stand briefly before serving.