GNEE'S PORTABELLO SAUSAGE "PIZZA"
Jeannie Potter Hurocy
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- fresh portabello mushroom caps, gills and stems removed
- 1/2 lb
- bulk italian sausage, browned and drained
- 1/2 c
- pizza sauce (canned or home made)
- 1/4 c
- shredded parmesan cheese
- 4 slice
- provelone cheese
- 1/2 tsp
- garlic powder
- olive oil spray
1Preheat oven to 350 degrees.
2Spray baking dish with olive oil spray.
3Place cleaned, gilled and stemmed portabello mushrooms (gill/stem side up) in baking dish and lightly spray mushrooms with olive oil.
4Sprinkle mushrooms with garlic powder.
5Bake at 350 degrees for 20 minutes.
6Remove mushrooms from oven and spoon pizza sauce into mushroom, sprinkle parmesan cheese into mushroom, fill with browned sausage and then top with a slice of provolone cheese.
7Bake at 350 degrees for 15 minutes and then at 500 degrees for another 5 minutes to brown the cheese.
8Enjoy with a green salad!