Portobello “Pizza” with caramelized onions, chicken sausage & ricotta served with buttery orzo.
Perfect weekend #dinnerforone for myself 🍄👌🏽but easily can be prepared for more & even enjoyed during the week!

Super simple, affordable & easy to modify based off what you like & have on hand.

Ingredients

2 Portobello Mushroom Caps
Enough Oil to coat
1-2 tsp salt
1 C Ricotta Cheese
2 tsp Lemon Juice (optional)
2 tsp Dried Basil (optional)
1 tsp Garlic Powder (optional)
1 pinch Black Pepper (optional)
Parmesan Cheese
1 Chicken Sausage Link
1 Yellow Onion
1 Tbsp White Balsamic Vinegar

Instructions

1. Preheat oven to 400 degrees F. Remove portobello stem & save. Lightly coat mushroom cap in desired cooling oil and a generous sprinkle of salt. Place on foil lined baking sheet & roast for about 20 minutes or until tender.

2. Season ricotta with salt, lemon juice, salt, dried basil, garlic powder and black pepper. All to taste & optional. Set aside.

3. Add loose sausage to a heated pan & cook until brown. Remove & set aside. Julienne or thinly slice one white onion & add to the same heated pan with 1 tsp of your favorite cooking oil on medium heat. Stir continuously as onions begin to sweat & caramelize. Once they begin to color, you can add those mushroom stems (chopped) and cook for about 10 minutes or so. Stir in about a tsp of salt & I used white balsamic for a little sweetness, which is optional.
Continue to cook onions and once they are caramelized, add sausage. Set aside.

4. Assembling “Pizza:” Blot cooked portobellos with a paper towel & begin to layer toppings: ricotta base, loaded onions & sausage, ricotta topping and a little parmesan on top (optional). Place back in oven for about 10 minutes or until cheese melts.

Enjoy🍄😍!