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

Portabella 'Pizzas' with Sausage, Olives, Sun-Dried Tomatoes & Cream
Photo by Judi Rutz


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

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.

View full recipe at Fine Cooking


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