Portobello Pizzas (Low Carb)
- 6 large portobello mushroom tops, (gills scraped, if your prefer)
- Extra-virgin olive oil, drizzling plus 1 tablespoon
- Salt and 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 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.
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