Merguez Portobello Mini Pizzas
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 6 raw merguez sausages (makes around 2 cups once cooked and chopped)
  • 4 portobello mushrooms, stem removed and gills scraped out with a spoon
  • ¾ cup tomato sauce
  • ¼ cup plus 2 tablespoons parmesan, freshly grated
  • 1 large roma tomato, chopped finely
  • 1 egg
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon balsamic vinegar
  • 1 dash each of sea salt and pepper
DIRECTIONS:
  1. Preheat the oven to 325°. Place the sausages on a parchment lined baking sheet and cook for 15 minutes, flipping them after 10. Remove them from the oven and increase the oven heat to 400°. Place the mushroom caps on a parchment sheet with the open cavity facing up. Combine the olive oil and balsamic and use a pastry brush (or your fingers) to coat the opening and sides of the mushrooms, then place in the oven to cook for 7 minutes. Once the sausage is cool enough to handle chop it into small pieces and combine in a medium bowl with the tomato sauce, ¼ cup of the parmesan, the tomato, the egg, the parsley and salt and pepper. When the mushroom caps are done, use a piece of paper towel to soak up any liquid that has pooled in the middle of the open cavity then use your hands to divide the merguez mixture into four and pile it into each mushroom. Sprinkle the remaining 2 tablespoons of parmesan on top and bake for 15 minutes.
Recipe by Love from the Land at https://www.lovefromtheland.com/merguez-portobello-mini-pizzas/