Portabella 'Pizzas' With Sausage, Olives, Sun-Dried Tomatoes & Cream

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Olive oil

2 medium portabellas, wiped clean with a moist paper towel

Coarsely chopped fresh flat-leaf parsley for garnish

4 to 5 Tbs. heavy cream

Kosher salt and freshly ground pepper

8 pitted  Kalamata olives, coarsely chopped

Freshly grated Parmigiano-Reggiano

Pinch of crushed red pepper flakes

1/3 lb. sweet sausage, casing removed

6 drained and chopped oil-packed sun-dried tomatoes

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