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portobello mushroom caps extra-virgin olive oil Italian sausage marinara sauce Mozzarella hot red pepper Italian dried seasoning blend
Viewed: 14 - Published at: 4 years agoIngredients
- 2 large portobello mushroom caps, stems removed
- Extra-virgin olive oil (EVOO), for drizzling
- 2 links Italian sausage, sweet or hot, split and sausage removed from casing
- 1/2 cup marinara sauce or pizza sauce
- 4 slices mozzarella or smoked mozzarella cheese
- Crushed hot red pepper flakes
- Italian dried seasoning blend or dried oregano
Method
- Preheat the oven or toaster oven to 450F.
- Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO.
- Roast for 12 minutes, or until tender.
- Heat a small nonstick skillet over medium to medium-high heat.
- Add a drizzle of EVOO to the pan and add the sausage.
- Break up and brown the sausage for 5 to 7 minutes, until no pink remains.
- Transfer the cooked meat to a plate lined with paper towels to drain.
- Remove the caps from the oven or toaster oven and top each of them with a layer of marinara or pizza sauce, cooked sausage, and cheese.
- Return the caps to the oven and bake for 3 or 4 minutes to melt the cheese and brown it at the edges.
- Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning or dried oregano.
