Portobello Pizzas

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Servings: 4 Prep: 15 min Cook: 10 min Dairy Free GAPS Gluten Free Low Carb Paleo Cook for One Homestyle Junk Food Makeover No Leftover Oven Simple Simple Lunch Added 5 months ago Updated 5 months ago

Missing nutrition data for: Portobello Mushrooms, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Tomato Sauce, Dried Basil, Dried Oregano

Ingredients

4 portobello mushrooms ⚠

1 tablespoon extra virgin olive oil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

1 pound ground pork sausage

2 teaspoons minced garlic

2 cups tomato sauce ⚠

¼ teaspoon dried basil ⚠

¼ teaspoon dried oregano ⚠

Instructions

1. Preheat oven to broiling.

2. Wipe dirt off dry mushrooms, remove stems, and use a spoon to gently scrape the gills from the underside of the cap.

3. Brush olive oil inside the cap of each mushroom and sprinkle with salt and pepper.

4. Broil mushrooms for 5 minutes on each side. Remove from oven and reduce heat to 350F.

5. In a bowl, combine pork sausage, garlic, sea salt, and pepper. Mix with hands until thoroughly combined.

6. In a medium saucepan, cook the sausage until browned, about 5 minutes, using a wooden spoon to mix and turn over continuously to ensure even browning.

7. Gently distribute an even portion of meat mixture into each mushroom cap.

8. Stir basil and oregano into the tomato sauce and pour sauce over each mushroom cap, setting aside any extra sauce for another use.

9. Return caps to the oven for 2-3 minutes to allow sauce to warm.