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 broiler.
2. 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.
3. 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 tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.
4. Enjoy!

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