Pizza remains a popular meal in this house. With two teenage sons it’s not hard to understand why and it makes for a relatively simple prep job for me too so I’ve got no issues with pizza…except that I’m trying to make lower cal, more nutritionally dense food for myself. The portabella pizza fits into that category plus it’s super easy and fast.

This pizza sports a big fat portabella mushroom cap as the crust. I piled it high with diced zucchini, onions, and a heirloom tomato. I tossed some Italian turkey sausage in, just about 1/3 cup, then I added some Penzeys Pizza seasoning and salt, tossed it again. The secret to loading the caps is to use your hands…that way you can press it firmly into the caps and really pile it on high.

Portabella Pizzas
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3 portabella mushrooms, stems removed, caps wiped off
1 largish zucchini, weird, seedy middle scooped out, diced
1/2 medium red onion, diced
1/3 cup cooked Italian turkey sausage
1/2 cup mozzarella cheese, grated
Penzeys Pizza Seasoning
Olive oil
Salt

Preheat oven to 350°.

Place the 3 caps on a small baking sheeet, sitting up like cups. Combine the zucchini, onion, sausage, seasonings, and a slosh of olive oil. Toss them together well. Load the mushrooms with the filling, top with the cheese and put in the oven to bake for about 20 minutes or until the cap is tender and the cheese is golden brown.