Sausage & Pepper Portabella Pizzas

           Entrees, Intermediate, Recipes
Sausage & Pepper Portabella Pizzas
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4 medium Portabella mushrooms

Coconut or Olive oil

1 pound uncooked pork sausage, removed from casing

1 large red bell pepper, diced

½ small onion, minced

1 ½ teaspoon dried parsley

1 teaspoon dried oregano

1 clove garlic, minced

1 teaspoon basil

1 teaspoon fennel seed

1 large egg, lightly beaten

1 Tablespoon coconut flour

Sea salt

Freshly ground black pepper

Pizza Sauce:

1 (8-ounce) tomato sauce

½ (6-ounce) tomato paste*

½ Tablespoon oregano

¾ teaspoon basil

½ teaspoon agave

¼ teaspoon onion powder

Garlic powder to taste


Preheat oven to 350F.

Combine all ingredients for the pizza sauce in a small saucepan and heat over low. Adjust seasoning to taste and keep warm.

Heat 1 Tablespoon oil in a medium saute pan over medium-high heat. Saute minced onion and red bell pepper with salt and pepper until soft.

Add sausage, parsley, oregano, garlic, basil, fennel seed and brown until no longer pink. Remove to a bowl and let cool to room temperature.

Wipe tops of mushrooms clean with a damp cloth and remove stems from mushroom caps and discard. Using a spoon, scoop out interior of mushrooms to create “mushroom bowls”.

Brush mushroom caps with coconut or olive oil and sprinkle with sea salt. Bake mushroom caps, stem side up until just fork tender (approximately 10 minutes). Remove from oven and set aside.

Add egg, coconut flour, salt and pepper to meat mixture and mix to combine.

Place roasted mushroom on a baking sheet lined with foil. Pile stuffing into each cap, pressing down to compact as much as possible.

Place the sheet under the broiler (center rack) for about 5 minutes, rotating half-way through. Stuffing should be browned but not burnt.

Top with the Pizza sauce and serve.

*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.

Makes 4 servings

This recipe was inspired in whole or in part by Nom Nom Paleo