We all know that thick, juicy Portobello mushrooms are a great substitute for meat. They’ve got a meaty texture and plenty of that savory flavor we crave.
But one day I was looking at a Portobello, about 4 or 5 inches across, and I saw another possibility for this versatile mushroom cap: grilled pizza. I
didn’t want to put grilled mushrooms on top of my pizza. I wanted to use the mushroom as the “dough.”
And you know what? It works! The grill coaxes out the best flavor in the mushrooms, and the Land O Lakes®
4 Cheese Italian Blend melts over the tomato sauce and brings everything together.
GRILLED PORTOBELLO MUSHROOM PIZZA
4 large Portobello mushrooms, stems removed
8 (1-ounce) slices Land O Lakes® 4 Cheese Italian Blend
1 cup marinara sauce
1 (12-ounce) package chicken sausage
1 tbsp. chopped sun-dried tomatoes (optional)
1 tbsp. fresh basil torn into small pieces
Heat grill to medium heat (325—350 degrees).
Create two heat zones on grill: direct and indirect.
Rinse and dry Portobello mushroom caps.
Layer 2 tbsp. marinara sauce on each mushroom with bottom facing up.
Top each cap with 2 slices cheese.
Place mushrooms on large double layer sheet of foil.
Once grill is heated, cook sausage until char marks form on each side. Place mushroom pizzas (on foil) on grill and heat 6—8 minutes; until the cheese
is fully melted and sauce begins to bubble.
Remove mushrooms and sausage. Slice sausages; layer on pizzas. Sprinkle chopped sun-dried tomatoes and basil on pizzas.
Pair with an arugula salad.