Portobello Mushroom Pizza
Preheat oven to 400 degrees.
Take stems out of mushrooms and place on baking sheet to bake for about 5 minutes.
While mushrooms are baking for a minute, sauté asparagus in some olive oil. About halfway through cooking asparagus add the onion and garlic. Add salt and pepper to taste. Add some basil.
I used italian pork sausage from Whole Foods. Cook in a skillet over stove, as well. I cooked it about halfway then took it off and chopped it into slices so it could sit on the pizza. Put it back on the burner to finish cooking through.
Spoon tomato sauce into the mushroom caps (however much you like ) then add the veggies and top with the sausage. Pour a little more tomato sauce on top plus salt and pepper and basil. Any other spices you like, add em! If using cheese, sprinkle some cheese on top. I don’t do dairy so I opted out of it, you could also sprinkle nutritional yeast on top for a lactose free cheesy option!
Place back in oven for about 15-20 minutes or until mushrooms are soft and seem cooked through. Let cool and enjoy!
It is also easy enough to use whatever veggies you like or meat choice. Very versatile yet delicious.