Portobello Pizzas - olive oil

Method

• 1.
• Preheat the oven to 350 F and line a large rimmed baking sheet with aluminum foil.
• Take each mushroom cap and scrape out the black gills on the inside to make it hollow and smooth with a spoon.
• Then wipe them all down with a damp paper towel to clean them and line them up on the baking sheet.
• Drizzle them with olive oil and sprinkle them with salt, then get them in the oven to roast for 8-10 minutes.
• 2.
• While the mushrooms, roast, heat the reserved oil from the roasted red peppers over medium high heat in a big skillet.
• Add the roasted red peppers and onion slices and let them get soft and fragrant for about 2 minutes.
• Then add the sausage coins and let them brown for about 5 to 6 minutes.
• Take the pan off of the heat and set it aside.
• 3.
• The mushrooms should be done at this point so take them out of the oven but leave the oven on.
• Spread 1/4 cup of marinara on the inside of each mushroom cap, then evenly distribute the sausage mixture on top of the marinara.
• Top each mushroom pizza with two slices of the smoked mozzarella, then get them back in the oven to meld together for about 8-10 minutes.
• 4.
• When the cheese is melted and everything is heated through perfectly, take the pizzas out of the oven and let them set for a minute.
• Then use a slotted spatula to plate them since there will be a lot of liquid from the mushrooms on the baking sheet.
• Sprinkle each pizza with a little dried oregano, then just serve immediately and enjoy!
• Note: 1 or 2 pizzas make a satisfying meal, depending on how hungry your crowd is.