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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Portobello Pizzas Recipe

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This recipe for Portobello Pizzas, by , is from Thomas Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Benjamin Barrone


4 large portobello mushrooms, stem removed
1 large log of mozzarella (approximately 12 oz)
¾ lb Italian sausage
1 medium onion
4 cloves garlic, minced or pressed
1 can diced tomatoes (14 oz)
½ cup grated Parmesan cheese (more to taste)
½ cup fresh basil, chopped (more to taste)
1 tsp dried oregano
1 tsp red pepper flakes
Olive oil and salt

Clean and remove stems from portobello mushroom caps. Drizzle with olive oil, sprinkle with salt, and roast for approximately 20 minutes. I use small cast iron skillets for each cap but this is not required.

Meanwhile, build the "sauce" starting by browning Italian sausage while breaking up into small pieces. Once browned add onions, oregano, and red pepper flakes and sauté about 5 minutes until onions are translucent. Add garlic and cook an additional minute. Add tomatoes and cook until most liquid has evaporated. Add basil and Parmesan and cook an additional minute or until the mixture is thick enough to be spooned on top of the mushrooms.

Spoon the mixture on top of the portobello mushrooms. Top with slices of mozzarella cheese. Place under broiler on high and cook until cheese is brown and bubbly on top. It can pay off to move around and rotate the pizzas to encourage even browning.

Personal Notes:
Personal Notes:
This recipe your author's own concoction and is a favorite of my wife Marie Wittig (Barrone). I began making the dish in the tiny kitchen of our first apartment in Chicago located at Wellington and Halsted. Through the years I've sometimes made it for Marie on her birthday or any other time I want to bring a smile to her face. Not technically vegetarian but close enough!




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