Mini Portobello Pizzas

My original goal for this blog post was to provide ya'll with a delicious, hearty, cheesy alternative to pizza. Now, my only goal is to settle this debate:

A few months ago we started a weekly tradition: Pizza Sundays. On Sundays, we make pizza... and then decide who's tastes best. I hate to brag, but I often win this competition. One week, I made a pizza with ricotta, mozzarella, parmesan, roasted mushrooms, garlic chicken sausage, and loads of basil. It was perfection, and everyone agreed. 

While delicious, this pizza isn't something I'd recommend making on the daily. So, I decided to find a way to lighten it up without sacrificing the most flavorful ingredients. So, I ditched the crust and instead of using the mushrooms on top of the pizza, I put them on the bottom. When I told Jake about this genius idea he said "Sounds good. But doesn't sound like a pizza." 

 But they look like little pizzas! And they're inspired by a pizza I made! So, pizza? Or not? Settle our debate in the comments below. Then, go make these Mini Portobello Pizzas!

Mini Portobello Pizzas

  • 6 Portobello Mushrooms, stems removed, and bottoms cleaned.
  • 1 cup ricotta cheese
  • 1/4 cup parmesan
  • 10 pieces fresh mozzarella (the small "Ciliegine" cherry-sized mozzarella is best), halved
  • 1/4 cup basil, chopped
  • 2 fresh, garlic herb chicken sausages, casing removed. 

Preheat oven to 425F. On a parchment lined baking sheet, place mushrooms bottom side up. Place in oven 10-15 minutes until cooked through. Pat with paper towel to make sure they are dry.

Meanwhile, in a medium skillet, over medium heat, add 1 tbsp olive oil and the chicken sausage. Cook until browned. 

Mix together ricotta, parmesan, and half the basil. With the mushrooms facing bottom-side-up, add the ricotta mixture evenly over each one. Then add a few pieces of sausage, and mozzarella on top. Place back in oven for 5-10 minutes (until mozzarella is melted). Top with remaining basil and enjoy!