Grilled Sausage Portobello Mushroom Pizza is impossible not to love! It’s absolutely scrumptious and also happens to be gluten-free and low-carb. This is obviously what you have to cook next and it will be a huge hit! Is it really a pizza? Okay, let’s be honest, it’s a pizza of sorts. The “crust” is an entire portobello mushroom cap!
Using Portobello Mushrooms as a Pizza Crust
This amazing creation has so many things going for it . . .
- First and foremost, it’s delicious.
- You can use any toppings you like, and the possibilities are endless.
- It happens to be gluten-free and low-carb — if that matters to you or perhaps a guest. 😉
- Portobello Pizzas make for an awesome personal-sized meal. Add a salad and call it dinner.
- And they can also be sliced for a fabulous appetizer for sharing.
How to Clean Portobello Mushrooms
- Dampen a soft paper towel or kitchen towel, and gently wipe the rounded top of the mushroom. Mushrooms absorb water very easily, so it’s best not to wash them under running water. (When the mushrooms are super dirty, i.e., with clumps of dirt, this is reason to lightly run water over directly over them, and then wipe them off.)
- Remove the stems. You won’t risk breaking the mushroom if you gently wiggle them back and forth to pull them off. (You can wash and save the stems for a making vegetable stock.)
- Use a spoon to scrape off the gills from the underside of the mushroom. (This is not imperative — however, I always do it when I’m grilling or sautéing them over high heat because they become bitter.)
How to Make Grilled Sausage Portobello Mushroom Pizzas
- Caramelize onions in clarified butter.
- Sauté the sausage in the same pot where you cooked the onions.
- Clean and grill the mushrooms
- Add the toppings in the following order: basil, mozzarella, caramelized onions, tomatoes, sausage.
- Add basil garnish.
(This is just to give you an idea — much more detailed instructions are below.)
More Ideas for Porobello Pizza Toppings
You can use absolutely any toppings you like. Here are a few delicious ideas:
- Gruyère and spinach.
- Manchego and chorizo.
- Asiago, caramelized onion and pecan.
- Mozzarella, roasted garlic and tomato.
- Caprese with fresh mozzarella, basil and tomatoes.
- Mozzarella, Feta, sun-dried tomato and Kalamata olives.
- The flavor the butter adds to the caramelized onions is dreamy, but if you want it to be a bit lighter, feel free to use olive oil. They will still be tasty.
- To save time, you can quickly sauté the onions. They will only be slightly caramelized, less soft and sweet — but again, still tasty. 🙂
- The ingredient measurements might vary slightly depending on the size of your mushrooms.
- You don’t have to line the baking sheet with foil but it makes for easier clean-up.
Here are a few more delicious portobello mushroom recipes:
Asian Marinated Grilled Portobello Mushrooms
Spinach Feta Quiche in Portobello Caps
Creamy Portobello Mushrrom and Mascarpone Pasta from Foodtasia
This Portobello Mushroom Pizza is impossible not to love! It's absolutely scrumptious and also happens to be gluten-free and low-carb. This is obviously what you have to cook next and it will be a huge hit!
- 3 cups yellow onion, thinly sliced (about 1 large onion)
- 4 tablespoons unsalted butter
- 4 large portobello mushrooms (approximately 5-inch diameter)
- olive oil for the grill
- about 2 dozen basil leaves, washed and dried
- 3/4 cup mozzarella cheese, grated
- 3 small tomatoes, washed and dried, thinly sliced (you will need approximately 12 slices)
- 1 (4-ounce) raw sweet Italian sausage
- salt and freshly ground black pepper
Add the butter to a large pot and turn the heat to low. Once the butter has melted completely, use a spoon to remove the milk solids (white foam) from the surface and discard. Then turn the heat to medium-high and add the onions. Stirring often, sauté until they're a deep golden color and very soft. This should take about 25 minutes. About halfway through the cooking time, reduce the heat to medium-low. Season to taste with salt and pepper. (Here's How to Season to Taste.) Remove the onions from the pot and add them to a small bowl. What was 3 cups will now be about 1/2 cup. Set aside.
Squeeze the sausage out of its casing into the same pot, break it apart and sauté until it's cooked through. Set aside.
Preheat the oven to 375°F, and line a baking sheet with foil. Set aside.
Use a damp paper towel or kitchen towel to wipe the mushroom caps clean. Remove the stems from the mushrooms by wiggling them gently. Then use a small spoon to scrape the gills off the underside of the mushrooms.
Over a high flame, preheat a stove-top grill. (See notes!) On a large plate, drizzle the mushrooms with olive oil on both sides and season generously with salt and pepper. Place them on the preheated grill — if you don’t hear a sizzle, take them off until it’s hot enough that you do. They will not caramelize properly unless it's hot enough. Grill them until they're nicely browned and tender, 3 or 4 minutes per side. When they're done, place them on the foiled covered baking sheet, round side down.
Place enough basil leaves on each mushroom to cover the surface. Divide the cheese evenly among them, sprinkling it directly on top of the basil. Then dividing them equally, add the caramelized onions, followed by the tomato slices and sausage.
Place the "pizzas" in the preheated 375°F oven and bake until the the cheese is completely melted, about 5 minutes.
Finely chop the remaining basil and sprinkle in on top of each one and serve.
If you don't have a stove-top grill, you can sauté the mushrooms in a skillet following the same instructions. (A cast iron skillet is ideal.)
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