Portobello Mushroom Pizzas

Portobello Mushroom Pizzas

Our portobello mushroom pizzas tonight really were delicious! My apologies though, they aren't supposed to look like that! I will definitely update with a new picture the next time I make them. I mistakenly forgot to add my 1 c. of shredded mozzarella cheese to my grocery list and I didn't happen to have any at home. Yikes! So I ended up using one of my 2% shredded cheddars, which they don't melt so well when just used as a topping. Use the mozzarella when you make it, and I promise, they'll look much nicer! Despite the wrong cheese, they were still quite yummy and with mushroom as the crust, the points were much lower! We also had a nice salad and some steamed broccoli with it as well. I promise...a new picture the next time I make them!

Ingredients:

1 tsp. extra virgin olive oil

1 garlic clove, minced

¾ c. canned whole tomatoes

1 T tomato paste

1 T fresh basil, sliced thin

¼ tsp. oregano

¼ tsp. sugar

1 small bay leaf

Salt & pepper to taste

4 portobello mushroom caps

1 c. part skim shredded mozzarella cheese

¼ lb. uncooked turkey sausage (mine came to one link of the Jennie-O sweet Italian turkey sausages)

1 can sliced black olives

 

Directions:

1.   Preheat oven to 450

2.   In a small saucepan, heat oil over medium heat and add garlic. Cook until fragrant. Combine the canned tomatoes and paste in a blender or chopper and blend. Add the tomato sauce, sliced basil, oregano, sugar, bay leaf, salt and pepper to the saucepan. Reduce heat and simmer, uncovered, about 15 minutes or until sauce is thickened. Then remove the bay leaf.

3.   While sauce is simmering, remove casings from turkey sausage and cook over medium heat until no longer pink. Then drain grease from the pan.

4.   Line baking sheet with foil. Prepare mushroom caps by removing the stems and wipe outsides with a damp paper towel, if necessary to remove any dirt. Place mushroom caps on baking sheet. Drain can of olives and evenly divide among the four mushrooms. Evenly divide cooked sausage among mushrooms. Lastly, top each with ¼ c. of shredded cheese.

5.   Cook on top rack for 12-14 minutes, or until cheese melts & mushroom is tender. 

Yields 4 pizzas – WWP+ 4 points each