The Keto RN Sausage and Portobello “Pizzas”

Ingredients:

6 large portobello mushrooms, stemmed

1/4 tsp salt

2 tablespoons olive oil

1 teaspoon garlic, minced

1 pound Italian sausage, spicy if desired

3 medium Roma tomatoes, seeded, and diced (peeled if desired)

1 tablespoon Italian seasoning

1/4 teaspoon crushed red pepper (optional)

1 1/2cups shredded whole milk mozzarella cheese, (optional)

YOU CAN MAKE THIS DAIRY FREE BY OMITTING THE CHEESE!

Instructions:

1. Preheat oven to 375°.

2. Use a small spoon to gently scrape out gills from underneath side of each mushroom. Sprinkle with salt.

3. Place the portobellos flat, gill side down on a large baking sheet; bake until slightly softened and just beginning to give off liquid, 10 to 12 minutes. Pat gill side dry with paper towels.

4. Heat olive oil in a large skillet over medium high heat. Add garlic; sauté one minute. Add sausage and cook, breaking into large pieces, until no longer pink, (7 minutes approximately).Add tomatoes and increase heat to high. Cook, stirring until liquid has evaporated, (10 minutes). Stir in Italian seasoning and red pepper.

5. Divide sausage mixture among portobellos, filling gill side of each with about 1/2 cup. Top each mushroom with mozzarella. Bake until cooked and cheese is melted, about 10 minutes. Omit the cheese if dairy free.

6. Served immediately and enjoy!