Portobello Mushroom Pizza Recipe with Sausage and Caramelized Onion

Three portions of Portobello Mushroom Pizza on a black ceramic plate, with caramelized onion, sausage, basil and tomatoes.

5 from 10 votes

Portobello Mushroom Pizza Recipe with Sausage and Caramelized Onion

This Portobello Mushroom Pizza recipe is made with Italian sausage, caramelized onions, mozzarella, fresh tomatoes and basil, but you can use any toppings you like. Everything is layered onto tender, savory Portobello mushroom caps.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Dinner

Cuisine: Italian

Keyword: appetizers for sharing

Servings:

Calories: 290kcal

Author: Valentina K. Wein

Ingredients

4 ounces raw sweet Italian sausage
olive oil for the pan
2½ cups thinly sliced yellow onion
4 large Portobello mushrooms (approximately 4½½-inch diameter)
about 2 dozen fresh basil leaves plus some for garnish washed and dried
¾ cup grated mozzarella cheese
about 1 dozen cherry or teardrop tomatoes washed and dried, halved
salt and freshly ground black pepper

Instructions

Caramelize the onions and cook sausage. Coat the bottom of a large skillet (ideally 14-inch cast iron) with olive oil and place it over medium-high heat. Add the onions, and 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.)
Add the sausage to the skillet, break it apart with a spatula, and sauté until it's cooked through. Spoon everything from the skillet into a bowl and set aside.
Clean mushrooms. Rinse the mushrooms and then use a paper towel or kitchen towel to dry them. Remove the stems from the mushrooms by wiggling them gently. Then use a small spoon to scrape the gills off the undersides of the mushrooms.
Cook mushrooms. Over high heat, preheat the same skillet. On a large plate or sheet pan, drizzle the mushrooms with olive oil on both sides and season generously with salt and pepper. Place them in the skillet — if you don’t hear a sizzle, take them off until it’s hot enough that you do. Turn the heat down a bit and sauté them until they're nicely browned and tender, 3 or 4 minutes per side.
Assemble. With the 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 it equally, add the onion-sausage mixture, followed by the tomato slices. Cover and cook only to melt the cheese.
Garnish and serve. Garnish with more of the fresh basil and serve.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition