Portabella Mushroom Pizzas

Had some wonderful friends over for the weekend and what better way to greet them after one had a (6 hour!) drive and the other a 3 hour bus ride. With some cold beer (courtesy of my favorite Stella Artois) and some hot appetizers (courtesy of Rachel Ray) mini tuna melts, portabella mushroom pizzas, arugula and pear wrapped in proscuitto we were ready to quieten those rumbling bellies and give some much needed rest to our traveling nomads. This was of course, only a snack to tide us over- as we were to hit the town later in the evening for a sushi extravaganza! Enjoy! XoxO ❤>Üdo

Portabella Mushroom 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. Rachel Rays recipe.
xOXox ❤>Udo

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