I recently stumbled upon the amazing world of Italian sausages and have been finding a lot of ways to spice up a few of our favorite meals. One of our favorite summer meals are Portobello pizzas, mostly because they can be made very quickly on the grill…..oh and they are delicious! Once I realized how awesome Italian sausages were, I knew they would make our mushroom pizzas even more tasty. Here is the way I made them:
-Portobello mushroom caps with gills and stalk removed (bigger mushrooms are better for this recipe, because they shrink as they cook) -Italian sausage (links or ground meat)
-Spaghetti sauce or pizza sauce (I like Classico’s Tomato and Basil spaghetti sauce because a ½ cup of sauce is just 6 net carbs, which is crazy low compared to other brands)
1. Preheat the grill to medium heat
2. Remove the Italian sausages from the casings and cook over medium heat until cooked all the way through. (I basically use one Italian sausage link for each pizza, but you can adjust that to your taste)
3. Then add just enough sauce to cover the meat. Heat until its bubbling and then take off the stovetop.
4. Spray a little cooking spray onto the underside of the mushroom caps and grill the mushrooms with the bottoms facing down for 5-7 minutes.
5. Then flip the mushroom caps over, add the meat/sauce mixture, and top with mozzarella cheese. Continue to grill the pizzas for an additional 5-10 minutes or until the cheese is completely melted. (If you like a more toasted top, you can skip this step and place the mushroom pizzas in an oven to broil for 3 minutes, until nicely browned)
**You can make these to your taste and top with different cheeses, meats, and even sauces, because the possibilities are limitless.
**Italian sausage can be quite spicy depending on the blend, so to remedy this, you can always mix the sausage with hamburger meat or simply make sure you pick a mild Italian sausage.