Bison and Sage stuffed Portabella mushroom pizza

Make 4 pizzas ( I suggest serving 2 each per person)


  • 4 portabellas prepared
  • 1 shallot diced
  • 1 large bison and pork sausage sliced ( substitute sausage or veggie sausage)
  • 1 tbsp balsamic vinegar
  • 1/2 bell pepper diced
  • 1 C arugula
  • 1/4 C kale micro greens
  • 3/4 C marinara sauce
  • 1 tbsp fresh sage diced
  • 1 garlic clove minced
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil

Pre heat oven to 450 F, and then prepare your mushrooms by rinsing well and drying with a paper towel. Then scoop out the stem and dark brown flesh. Use a brush and lightly coat with olive oil, fill each mushroom with 2 tbsp of sauce.  In a sauce pan heat 1 tsp oil, garlic, shallot and balsamic vinegar and sauté 3 min. Remove from heat and place on top of sauce with fresh sage. Heat sauce pan again and lightly sear both sides of the sausage. Sprinkle nutritional yeast on top of sauce, then your sausage, and bell pepper. Bake for 10 min, then broil 2 min. Remove from heat and top with arugula and micro kale greens.