This recipe is ridiculously easy. I got the idea when grocery shopping and looking at the packages of portabellas that were on sale and thinking of the sausage that was already in the fridge. My favorite pizza from Antonio's before I went gluten free, was the portabella, fresh mozzarella, and pesto. This recreates that pizza, minus the crust and plus the sausage.
4-5 large Portabella mushrooms
1-1.5 lb sausage (I used a combo of sweet Italian and hot Italian pork)
¼ C Pesto
½ lb Fresh Mozzarella
Grill the mushrooms and sausage
Put mushrooms top down on greased or non-stick baking sheet
Spread pesto onto mushrooms
Cut sausage into one-inch rounds and place them on mushrooms
Slice mozzarella and place on top of sausage
Put in broiler until cheese melts and starts to brown (approximately five minutes).
You could easily make this vegetarian by eliminating the sausage and adding peppers or vidalia onions.
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