Grilled Sausage Portobello Pizzas

Dive into summer with these easy low carb pizzas made in portobello mushroom caps. A naturally gluten-free, grain-free solution!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings mushroom pizzas

Calories 264kcal

6 medium portobello mushroom caps about 4 inches in diameter
Olive oil
Salt and pepper
6 tbsp sugar-free tomato sauce
2 cups shredded mozzarella cheese
4 al fresco® chicken sausages grilled and sliced (I used the fully cooked Red Pepper & Asiago)
1/4 cup chopped fresh basil

Preheat grill to medium.
Remove stems and scrape black gills out of the inside of the mushroom caps. Brush the outsides with olive oil and sprinkle with salt and pepper.
Turn back over and spread about 1 tbsp of tomato sauce inside each cap. Sprinkle with mozzarella and layer with sliced sausage.
Place caps on grill and cook until cheese is melted and bubbly, about 8 minutes. Watch carefully...as they cook, the mushrooms soften and begin to flatten out, so that the fillings begin to slide off! This is when you know they are done to perfection.
Sprinkle with basil and serve.
These can be made a day or two ahead, the leftovers heat up wonderfully in a toaster oven or even in the microwave.

Serves 6. Each serving has 4.96g NET CARBS.

Food energy: 264kcal
Total fat: 19.21g
Calories from fat: 172
Cholesterol: 68mg
Carbohydrate: 6.32g
Total dietary fiber: 1.36g
Protein: 17.60g