Continuing with the low-carb trend we seem to have going on...I made these last night and I'll definitely be making them again. They were fun and easy, hearty enough for my meat-loving husband, and can be altered in so many different ways. The mushrooms are a good serving vessel and provide texture rather than altering the flavor of the toppings. A vegetarian version would be fantastic with some grilled or sauteed eggplant in place of the sausage.
adapted from Rachael Ray
4 large portobello mushroom tops, stems removed and gills scraped
Extra-virign olive oil, for drizzling plus 1 tsp.
Salt and black pepper
3/4 lb. Italian sausage
1 clove garlic, minced
4 Roma tomatoes, chopped (about 1 1/2 cups)
3 Tbsp. half-and-half (fat free works just fine)
1/2 cup fresh basil, chopped
1/2 cup shredded Italian cheese blend
1. Preheat broiler. Drizzle olive oil liberally over the mushroom caps and season with salt and pepper. Broil 5 minutes on each side until tender.
2. Meanwhile, heat 1 tsp. olive oil over medium heat in a large skillet. Add sausage; cook and crumble until browned. Add garlic and tomatoes and cook 3-4 minutes until tomatoes are softened. Reduce heat to low, add half-and-half and stir to combine, then fold in the basil. Remove from heat.
3. Fill the mushroom caps with the sausage mixture. Top with cheese and broil 2-3 minutes until cheese is melted and bubbly.