Italian Sausage and Portobello Melts
Do you love pizza? Mushrooms? Italian Sausage? These melts give you ALL the flavor but are a mindless, easily prepared, super healthy dinner option. A quick Google search of the health benefits of portobello mushrooms and I was sort of blown away by all the good stuff in them. Will definitely be adding these to a more constant meal rotation.
Simply preroast some portobello mushroom caps on a baking pan (remove the stems) at 350° for about 15 minutes. Drain off all the excess liquid and pat dry with a paper towel. Now add some olive oil soaked sun dried tomatoes to the mushroom caps. I love Cucina and Amore version but I'm sure there are others out there.
Next top with sliced mozzarella cheese and some precooked and crumbled Italian sausage. I like to add the sausage underneath and on top of the cheese. A 1/2 pound of sausage is the perfect amount for 4 large mushroom caps.
Put these back in the oven for about 10 minutes to melt the cheese and then hit the broiler for the final minute or two if you like it extra bubbly with crispy edges, yum! Top with fresh chopped basil at the end and enjoy. Makes an excellent dinner served with a side salad or would be a fun appetizer to share. Either way, it's delicious.