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Portabella 'Pizzas' with Sausage, Olives, Sun-Dried Tomatoes & Cream


Yields 2 stuffed portabellas.

A great way to serve portabellas is to stuff them. Truth be told, the cap of a portabella, though large, is not very deep. What you really end up with is something more akin to a portabella pizza.

  • 2 medium portabellas, wiped clean with a moist paper towel
  • Olive oil
  • Kosher salt and freshly ground pepper
  • 1/3 lb. sweet sausage, casing removed
  • Pinch of crushed red pepper flakes
  • 6 drained and chopped oil-packed sun-dried tomatoes
  • 8 pitted  Kalamata olives, coarsely chopped
  • 4 to 5 Tbs. heavy cream
  • Freshly grated Parmigiano-Reggiano
  • Coarsely chopped fresh flat-leaf parsley for garnish
Prep the caps:

Stem the mushrooms and scrape the gills out of the caps with a teaspoon. Rub the caps generously with olive oil on both sides and season them with salt and pepper. Sear the caps on both sides in a skillet over medium-high heat, or broil them until tender, about 5 minutes per side.

Make the stuffing and broil:

Heat 1/2 Tbs. olive oil in a medium ovenproof skillet. Crumble the sausage into the hot pan. Cook on medium high, breaking the sausage into smaller pieces as you stir, until cooked through, about 10 minutes. Drain off any excess fat. Add the red pepper flakes, sun-dried tomatoes, and olives. Cook for 1 minute. Add 3 Tbs. of the cream and cook, stirring, until the cream is almost all gone. Fill the two prepared portabella caps with the sasuage mixture and put them back in the skillet. Sprinkle with some grated Parmesan. Pour 1 to 2 Tbs. cream into the skillet and broil briefly to melt the cheese. Remove the portabellas and pour any liquid from the pan over them. Sprinkle with the parsley and serve.

Photo: Judi Rutz

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