Low-Carb Portabella Pizzas

• nonstick cooking spray
• 2 portabella mushroom caps, wiped with a damp cloth
• 1/2 cup low-sugar pizza sauce
• 2 tablespoons reduced-fat cream cheese, softened
• 2 tablespoons grated parmesan cheese
• 1/2 cup shredded low-moisture part-skim mozzarella cheese
• 2 teaspoons italian seasoning
• 2 Italian sausages, browned
• 8 pepperoni slices
• 1/4 cup shredded low-moisture part-skim mozzarella cheese

1. Preheat oven to 400 degrees.
2. On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up.
3. Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire).
4. In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine.
5. Carefully stuff each cup with half of the cheese mixture.
6. Place 4 pepperoni slices on each cup, on top of the cheese.
7. Spoon italian sausage on top of the pepperoni.
8. Top with additional mozzarella cheese.
9. Carefully press down on each "pizza" to secure the toppings.
10. Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned.
11. Enjoy!

nonstick cooking spray, portabella mushroom caps, lowsugar pizza sauce, cream cheese, parmesan cheese, mozzarella cheese, italian seasoning, italian sausages, pepperoni, mozzarella cheese

Taken from www.food.com/recipe/low-carb-portabella-pizzas-222213 (may not work)