Cooking light with rachael ray: portobello pizzas

4 servings
20 min
25 min
Very Easy


Number of serving: 4
4 large portobello mushroom tops

1 tablespoon Extra-virgin olive oil

Salt and freshly ground black pepper

3 links Italian TURKEY sweet sausage

1/2 pint grape tomatoes

1/2 FAT FREE half & Half

1/2 cup basil leaves

1/2 cup shredded Parmigiano


  • Dress the mushroom caps with a drizzle of extra-virgin olive oil and season with a tiny bit of salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
  • While caps are broiling heat skillet over medium high heat and spray with non-fat cooking spray, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst.
  • Add half & half to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.


Cooking Light with Rachael Ray: Portobello Pizzas, photo 1Cooking Light with Rachael Ray: Portobello Pizzas, photo 2

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