Portobello Pizzas
- 6 large portobello mushroom tops, stems removed and gills scraped
- Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
- Salt and freshly ground black pepper
- 1 pound Italian sweet sausage
- 1/2 pint grape tomatoes
- 1/2 cup cream
- 1/2 cup basil leaves, shredded or torn
- 1/2 cup shredded Parmigiano
- Preheat broiler.
- Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper.
- Broil the portobello mushrooms 5 minutes on each side until tender.
- While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst.
- Add cream to skillet and reduce 2 to 3 minutes more.
- Remove the sausage from heat and fold in basil.
- Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.
portobello mushroom, extravirgin olive oil, salt, italian sweet sausage, grape tomatoes, cream, basil
Taken from www.foodnetwork.com/recipes/rachael-ray/portobello-pizzas-recipe.html (may not work)