Portobello Pizzas

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.

Ingredients
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

Preheat broiler. Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.

While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add spinach, garlic, mushroom gills, and tomatoes to skillet and cook another few minutes. Add half & half to skillet and reduce 2 to 3 minutes more.

Remove the sausage from heat. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes.

Absolutely delicious. If you like mushrooms, this is definitely a great recipe. The original recipe did not include the gills or spinach. We loved the tastes that both of these ingredients added. It also made the sauce go that much further. We had lots of extra to eat over pasta as left-overs!