Good Lifestyle

Pizza, but trying to keep it at low crust? UsePortobello mushrooms! Fill these mushroom plugs with all your favorite pizza ingredients to make arid pizzas with Portobello fungus and jump all carbohydrates. These pizzas of Portobello mushrooms are also ideal for preparing meals if you are looking for something easy to prepare for the next week.

Recipe development by Sue Hoss.

Serves 6

Ingredients

Non-stick cooking spray
2 tablespoons. olive oil
3 garlic cloves, minced
1 C. Dried Italian seasoning, crushed
6 4- to 5 inches of Portobello mushrooms, rods removed and scraped
1/4 TSP. salt
1/4 TSP. black pepper
8 oz. Italian pork sausage in bulk
1/2 cup of chopped onion
1/2 cup of chopped red pepper
1 cup of lower sodium sugar pulp sauce
1 mug of mozzarella cheese partly shredded (4 oz)
Shaved Parmesan Cheese (optional)
1/4 cup chopped fresh basil
Balsamic vinegar or balsamic glaze (optional)

How to do it

1. Preheat the oven to 400 ° F. line a pastry plate with aluminum foil; Place a large wire rack on the cookware (choose a rack of the same size as the cookware). Coat the rack with cooking sprayer. In a small bowl stirring together oil, garlic and Italian seasoning. Brush the inhabitants of
   Caps of mushrooms with oil mixture and sprinkle with salt and black pepper. Place the mushrooms, rounded sides, on the prepared rack. Cook 10 minutes. Remove from the oven. Turn mushrooms on it.
2. Meanwhile, in a large stove, onion and pepper half height about 8 minutes or until the sausage is golden and vegetables are tender, waving frequently and breaking the sausage. Remove heat; Incorporate pasta sauce.
3. Spoon about 1/3 cup of sausages mixture in each fungus plug. Sprinkle with Mozzarella. Cook 10 to 15 minutes or until cheese is sparkling and starts brown.
4. If desired, Top "pizzas" with Parmesan. Sprinkle with basil and, if desired, drizzle of vinegar or icing.

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