6 medium portobello mushroom caps (about 4 inches in diameter)
Salt and pepper
6 tbsp sugar-free tomato sauce
2 cups shredded mozzarella cheese
4 al fresco® chicken sausages, grilled and sliced (I used the fully cooked Red Pepper & Asiago)
1/4 cup chopped fresh basil
Preheat grill to medium.
Remove stems and scrape black gills out of the inside of the mushroom caps. Brush the outsides with olive oil and sprinkle with salt and pepper.
Turn back over and spread about 1 tbsp of tomato sauce inside each cap. Sprinkle with mozzarella and layer with sliced sausage.
Place caps on grill and cook until cheese is melted and bubbly, about 8 minutes. Watch carefully…as they cook, the mushrooms soften and begin to flatten out, so that the fillings begin to slide off! This is when you know they are done to perfection.
Sprinkle with basil and serve.
These actually can be made a day or two ahead, the leftovers heat up wonderfully in a toaster oven or even in the microwave.
Read more at http://alldayidreamaboutfood.com/2016/06/low-carb-grilled-sausage-portobello-pizzas.html#fQfaDypZtOpmii4o.99