Portobello Sausage Pizzas

Ingredients

• Mushrooms

  Portabella, raw

  6 mushroom, whole or 504g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian sausage

  Pork, raw

  16 oz or 454g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

Directions

1. Preheat the broiler. Drizzle the mushroom caps with olive oil and season with salt and pepper. Broil the portobello mushrooms for 5 minutes on each side until tender.
2. While the caps are broiling, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sausage, brown and crumble the meat, then add the tomatoes and cook for a few more minutes until they burst. Add the cream to the skillet and reduce for 2 to 3 minutes. Remove from heat and fold in the basil.
3. Fill the mushroom caps with the sausage mixture, top with cheese, and place under the broiler to brown for 2 to 3 minutes. Quarter the caps and serve.

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