The Pioneer Woman Tasty Kitchen
Profile Photo

Portabella Mushroom Pizzas

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A quick, delicious, super healthy and gluten free pizza. So tasty the whole family will love it.

Ingredients

  • 4 whole Portabella Mushrooms
  • 1-½ Tablespoon Olive Oil
  • 1 cup Onions, Diced
  • 4 cloves Garlic, Minced
  • 1 whole Red Pepper, Stem And Seeds Removed, Diced
  • ½ teaspoons Pepper
  • 2 whole Chicken Sausages, Browned And Chopped Into Small Bites
  • 1 cup Artichoke Hearts, Chopped
  • 1 cup Mozzarella Cheese, Shredded
  • ½ cups Parmesan Cheese, Shredded
  • ¼ cups Green Onions, diced

Preparation

Preheat oven to 450 F. Line a rimmed cookie sheet with a Silpat mat or parchment paper. Wash and dry mushrooms, and flip them over so the top of the mushroom is now the bottom. Set them on the prepared cookie sheet.

In a large cast iron skillet add 1 tablespoon oil over medium heat. Once oil is hot add onions, garlic, peppers and black pepper. Let the veggies saute for 2 minutes. Add in chicken sausage bits and artichokes, saute for 1 minute more.

Drizzle remaining 1/2 tablespoon olive oil evenly over the tops of the mushrooms. Sprinkle about 1/2 cup mozzarella cheese evenly among the 4 mushrooms caps. Generously spoon chicken sausage mixture onto mushroom caps. Top with remaining mozzarella and Parmesan cheese.

Bake for 8 minutes, until mushrooms are soft and cheese is melted and bubbly. Turn on the broiler and brown cheese for 2 more minutes if desired.

Remove from oven and gently plate with a large spatula. Garnish with green onions.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Gluten Free Beef Stew
Profile Photo by FunnyLoveLindsay in Main Courses
Nearly Whole30 approved (just skip the wine), thickened with potatoes, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Eggplant Tahini Shakshuka
Profile Photo by Paige- My Modern Cookery in Breakfast, Main Courses
This Eggplant Tahini Shakshuka is an elegant and flavorful brunch, lunch,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pesto Chicken Stuffed Spaghetti Squash
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
This pesto chicken stuffed spaghetti squash is so loaded with flavor...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Healthy & Delicious Vegan Gnocchi with Tomato Sauce
Profile Photo by Nutriciously in Main Courses, Special Dietary Needs
Delicious vegan gnocchi! Just 3 ingredients for the gnocchi and sundried...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Baked Salmon with Creamy Leeks
Profile Photo by Viktoria Radichkova in Main Courses
Baked salmon with creamy leeks is a classic and all time...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy