Grilled Sausage Portobello Pizzas

• Gluten free

• Meat

  • 4 Al fresco chicken sausages

• Produce

  • 1/4 cup Basil, fresh
  • 6 Portobello mushroom caps, medium

• Condiments

  • 6 tbsp Tomato sauce, sugar-free

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 cups Mozzarella cheese

Found on alldayidreamaboutfood.com

Description

Ingredients

• 6 medium portobello mushroom caps (about 4 inches in diameter)
• Olive oil
• Salt and pepper
• 6 tbsp sugar-free tomato sauce
• 2 cups shredded mozzarella cheese
• 4 al fresco® chicken sausages, grilled and sliced (I used the fully cooked Red Pepper & Asiago)
• 1/4 cup chopped fresh basil

Directions

• Preheat grill to medium.
• Remove stems and scrape black gills out of the inside of the mushroom caps. Brush the outsides with olive oil and sprinkle with salt and pepper.
• Turn back over and spread about 1 tbsp of tomato sauce inside each cap. Sprinkle with mozzarella and layer with sliced sausage.
• Place caps on grill and cook until cheese is melted and bubbly, about 8 minutes. Watch carefully...as they cook, the mushrooms soften and begin to flatten out, so that the fillings begin to slide off! This is when you know they are done to perfection.
• Sprinkle with basil and serve.
• These actually can be made a day or two ahead, the leftovers heat up wonderfully in a toaster oven or even in the microwave.

Nutrition