{"id":1453,"date":"2023-03-23T19:10:14","date_gmt":"2023-03-23T19:10:14","guid":{"rendered":"https:\/\/recipes.cyedge.com\/?p=1453"},"modified":"2023-03-24T13:24:12","modified_gmt":"2023-03-24T13:24:12","slug":"portobello-pizzas","status":"publish","type":"post","link":"https:\/\/recipes.jrkirk.net\/?p=1453","title":{"rendered":"Portobello Pizzas"},"content":{"rendered":"
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Portobello Pizzas<\/h2>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> servings<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 4<\/span> portobello mushrooms<\/span><\/li>
  • 1<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>
  • coarse sea salt<\/span> to taste<\/span><\/li>
  • ground black pepper<\/span> to taste<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span><\/li>
  • 1<\/span> pound<\/span> ground pork sausage<\/span><\/li>
  • 2<\/span> cups<\/span> tomato sauce<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> dried basil<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> dried oregano<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Preheat oven to broiling.<\/span><\/div><\/li>
    2. Wipe dirt off dry mushrooms, remove stems, and use a spoon to gently scrape the gills from the underside of the cap. Brush olive oil inside the cap of each mushroom and sprinkle with salt and pepper.<\/span><\/div><\/li>
    3. Broil mushrooms for 5 minutes on each side. Remove from oven and reduce heat to 350F.<\/span><\/div><\/li>
    4. Meanwhile, mince the garlic.<\/span><\/div><\/li>
    5. In a bowl, combine pork sausage, garlic, sea salt, and pepper. Mix with hands until thoroughly combined.<\/span><\/div><\/li>
    6. In a medium saucepan, cook the sausage until browned, about 5 minutes, using a wooden spoon to mix and turn over continuously to ensure even browning.<\/span><\/div><\/li>
    7. Gently distribute an even portion of meat mixture into each mushroom cap.<\/span><\/div><\/li>
    8. Stir basil and oregano into the tomato sauce and pour sauce over each mushroom cap, setting aside any extra sauce for another use.<\/span><\/div><\/li>
    9. Return caps to the oven for 2-3 minutes to allow sauce to warm.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      Notes<\/h3>
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      Haven’t tried<\/span><\/div><\/div>\n
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