Who doesn’t love pizza? People love pizza so much that there are creative ways for everyone to enjoy pizza, even those with food intolerances. I can’t tell you how many recipes I see on Pinterest for cauliflower or zucchini pizza crusts, and you can even buy pre-made cauliflower crusts at some grocery stores. These pizza-stuffed Portobello mushrooms may not be the same as biting into a gooey, cheesy slice, but they are so easy and packed with pizza flavor.
As an added bonus, this dinner comes together in about 30 minutes. Serve it with a big green salad and you have a yummy, healthy dinner ready for even the busiest of nights. When you buy your Portobello mushrooms, I recommend buying them in bulk if you can. I find that the pre-packaged mushroom caps tend to be on the smaller side. While they will work just fine, you may need more than four of them and I wanted some giant mushroom-stuffed pizzas.
My kids were not a fan of the mushroom texture for these but boy did they gobble up the sausage filling! My boys are true carnivores and will eat serving after serving of meat. I’m not surprised that they enjoyed these, and I’m sure that your family will too.
- 1 lb. Italian sausage
- ½ yellow onion, chopped
- 15 oz. can tomato sauce
- ¼ tsp. ground black pepper
- 1 tsp. Italian seasoning
- ½ tsp. oregano
- ½ tsp. salt
- 4 large portobello mushroom caps (5 if they are small)
- 1 cup shredded mozzarella cheese
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
- Brown the Italian sausage, breaking into small pieces as it cooks. Add onion and cook until tender.
- Add tomato sauce, pepper, Italian seasoning, oregano, and salt. Bring to a simmer.
- While the sauce is simmering, prepare the mushroom caps. Remove the stems and use a spoon to scoop out the inner dark membranes.
- Fill the mushroom caps with sausage mixture and top with mozzarella cheese.
- Bake for 12-15 minutes until cheese is melted and mushrooms are tender. Serve immediately.
- Enjoy!
[…] comforting dinner. This version of the classic comfort food is actually vegetarian and made with Portobello mushrooms and red wine to keep it hearty and flavorful. Vegetarian shepherds pie is a comforting and healthy […]