Portobello sausage pizzas with creamy basil sauce
Indulge in our Portobello Sausage Pizzas topped with a luscious, creamy basil sauce. This easy-to-make dish features hearty mushrooms, savory Italian sausage, and fresh cherry tomatoes, all enhanced with rich heavy cream and aromatic basil. Perfect for a delicious and satisfying dinner!
- 11 Apr 2024
- Cook time 12 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
Portobello sausage pizzas with creamy basil sauce are a delectable twist on traditional pizza. By using hearty portobello mushrooms as a base, this recipe provides a gluten-free and low-carb alternative that is still packed with flavor. Topped with savory Italian sausage, juicy cherry tomatoes, and a rich, creamy basil sauce, these pizzas are perfect for a unique dinner option or an impressive appetizer.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and gills carefully with a spoon if desired (optional).
- Brush the mushrooms with olive oil, and season with a dash of salt and black pepper on both sides.
2. Cook the Sausage:
- Heat a large skillet over medium heat.
- Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes.
- Remove the sausage from the skillet and set aside, leaving the drippings in the skillet.
- In the same skillet, reduce the heat to low and add the heavy whipping cream. Stir constantly, scraping up any browned bits from the bottom of the skillet.
- Add the fresh basil leaves to the cream and let it simmer for 2-3 minutes until the basil is wilted and the sauce slightly thickened.
- Transfer the mixture to a blender or use an immersion blender to blend until smooth. Return the blended sauce to the skillet and keep warm over low heat.
- Place the prepared portobello mushrooms on a baking sheet, gill-side up.
- Evenly distribute the cooked sausage over the mushroom caps.
- Arrange the halved cherry tomatoes over the sausage.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the toppings are heated through.
6. Garnish and Serve:
- Once baked, transfer the portobello pizzas to serving plates.
- Drizzle the creamy basil sauce generously over each pizza.
- Sprinkle each pizza with a bit of grated Parmesan cheese for an extra touch of flavor.
- Serve hot and enjoy your delicious portobello sausage pizzas with creamy basil sauce!
Tips:
- Choose large, firm portobello mushrooms to ensure they hold up well as the base of your pizzas.
- Remove the stems and gills from the mushrooms before adding the toppings to create more space for the filling and to prevent excess moisture.
- Feel free to experiment with additional toppings like olives, bell peppers, or mozzarella cheese to customize your pizzas to your liking.
- If you prefer a spicier flavor, use hot Italian sausage or add a sprinkle of red pepper flakes to the sausage mixture.
- For a thicker sauce, let the heavy whipping cream simmer a bit longer to reduce and thicken before adding the basil and parmesan cheese.
These Portobello sausage pizzas offer a unique and delicious meal that’s sure to impress your family and friends. The combination of juicy sausage, fresh tomatoes, and a creamy basil sauce on top of meaty mushroom bases delivers a delightful taste experience. Remember to enjoy them right out of the oven for the best flavor!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.17g | 3% |
| Sugar 4.59g | 5% |
| Fat | |
| Fat 36g | 44% |
| Saturated 16g | 55% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 80mg | 14% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.91ug | 38% |
| Vitamin C 6mg | 6% |
| Vitamin E 1.13mg | 8% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 650mg | 19% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 640mg | 42% |
| Zinc, Zn 2.44mg | 22% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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