Jarrod and I used to love pizza nights. Either Thursday or Friday nearly every week we would make our own pizza. Each week it was something different... We'd use left-over chicken, alfredo and a cheddar blend or mushrooms, marinara, and mozzarella. We always looked forward to pizza nights.We recently saw Rachael Ray make Portobello Pizzas and decided we needed to give them a go! She made them as an appetizer, but we decided we could easily make them as a meal and change up pizza night! If you want to see what Rachael did, click on the above link. If you want to see what we did, keep reading. We made a few minor adjustments to fit our life.
4 large portobello mushroom tops, stems removed and gills scraped and reserved
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound turkey sausage (not in casing)
3 roma tomatoes
1/2 cup half & half
1/2 cup shredded mozzarella
1 clove garlic, minced
1/2 cup frozen spinach
Remove the sausage from heat. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes.