Portobella Mushroom Pizza

4 large portobella mushrooms

diced tomatoes, or grape tomatoes (substitutes the sauce and is just as good! And its much healthier for you)

1 red onion

or any pizza type topping you can handle.

Optional Toppings: ground beef, chicken, sausage, deli meat, pepperoni, ham, bacon, pineapple, onion, tomato, peppers, jalapeños, avocado, banana peppers, spinach, etc. Cheese (Optional): goat cheese, sheep cheese, parmesan, cheddar, mozzarella, feta etc. Spices (Optional): Oregano, basil (I use fresh whole leaf basil), pepper, cayenne pepper, chill powder, etc. Daiya for cheese.

1. Remove and dice the stem of the mushrooms and set aside. With a spoon, scrape out the under "ribs" (black stuff) from the mushroom caps. If your mushrooms are thick enough, slice the mushrooms in half (creating two thin mushroom halves).

2. Sauté the pork sausage until fully cooked. Remove the meat from the pan onto a paper towel-topped plate. Then, sauté the chopped mushrooms and bell pepper until nearly cooked.

3. Place the mushroom caps on a sprayed baking sheet. Spread marinara sauce on each. Then, cover the sauce with the sautéed peppers and mushrooms. Top your 'pizza' with the cooked sausage, pepperoni, olives, red onion, and any other toppings you may want. Bake at 350 degrees for 15 minutes and serve.

The nice thing about this recipe is how easy it is to tailor to your unique needs and tastes. I will be coming out with more recipes for the most sensitive of us.

Love and Light,

Happy Healing