Portobello Pizza

     Since starting to eat less salt and fat, I've had trouble find foods that still taste good after removing those delicious ingredients. Some things have come out OK, some things have come out terribly, and some things, like this, taste amazing! I could eat this every week, and it's much healthier than traditional pizza.

     One piece of advice before making these: Only make what you will eat in one sitting. We usually save our leftovers for lunch the next day, but if you save these the mushroom gets a little watery. I recommend saving your sauce and uncooked mushrooms separately and putting them together to cook when you want to eat them.
Adapted from The Biggest Loser Book

5 whole portobello mushroom caps (about 5 inches each), stems removed
8oz tomato sauce
6oz tomato paste
chopped onion
1/2 clove minced garlic
1 tsp brown sugar (or substitute)
1 Tbl parsley
1/2 tsp oregano
1/2 tsp salt (or leave out if your watching)
dash pepper
dash bay leaves
1 lb turkey Italian sausage, cooked, drained, and crumbled
4 Tbl mozzarella cheese
2 tsp grated Parmesan cheese
1 tsp basil

• Preheat oven to 350*
• Wipe mushrooms clean of any dirt. Place them on a baking sheet, gill side up.
• To make sauce: combine tomato sauce, tomato paste, onion, garlic, parsley, oregano, salt, pepper, and bay leaves. Pour over cooked sausage and stir.
• Spoon meat sauce onto each cap, then sprinkle on the cheeses.  (freeze extra sauce for another time)
• Place in oven and bake 6-8 minutes, or until cheese is melted.
• Garnish with basil. Serve immediately.

Portobello Mushrooms