Want to eat pizza without all the carbs? Instead of using dough, buy some large portabella mushroom caps. They can hold a lot of toppings, they cook well in the toaster oven (or on the grill) and they pair wonderfully with all the traditional pizza ingredients. Tonight’s mushroom pizza was one of my favorites so I thought I would share it. Plus, Kyle loved it, and when he loves something healthy I know I’ve done it right. You can make any kind of pizza toppings and cheeses you can imagine. While I was making the topping for this pizza I also reserved half to put over whole wheat pasta for lunch the next day. So this recipe can make 4 portabellas or, 2 portabellas and a lunch portion of pasta.
-4 large portabella mushrooms
-2 spicy Italian chicken sausages from whole foods
-2 garlic cloves
-1 fresh tomato, diced
-About 1 cup of tomato sauce (you can just use a can of diced tomatoes instead of the combination of fresh and sauce but I didn’t have any)
-1/4 or so of red wine
-Fresh chopped basil
Saute your red onions in olive oil in a hot pan until they start to caramelize. Cut your chicken sausage out of the casing and add to the pan. Let it brown on all sides. Using a potato masher will help grind the chicken up in to small pieces. Then add garlic. Let the mixture cook until the sausage is browned and mostly cooked.
Add the red wine and let reduce. Using your spoon, scrape the grits off the bottom of the plan. They have tons of flavor.
Get your toaster oven heating up to about 350 on bake.
Add the fresh tomatoes, basil and tomato sauce. Let simmer for a few minutes. You want it to be a thicker sauce so it holds well in the mushroom. If it is too thin, add some tomato paste. I used half of the mixture in the photo below to fill two large mushrooms, and saved the other half for pasta the next day. If you choose this option, add a bit more tomato sauce to the pan so the noodles have liquid to soak up. I recommend cooking the pasta now, adding it to the sauce and then putting it in the fridge for lunch the next day.
Place your mushrooms on tinfoil and using a spoon scrape out the insides so they are easy to fill. Add the mixture.
Cook in the oven until the cheese melts and turns golden brown. The mushrooms will release some liquid which is normal. Use a spatula to take the mushroom off the tinfoil and plate.
Top with fresh basil and enjoy!!