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

Ingredients

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