Categories: Main Dish, Pork, Rachael Ray
Ingredients
- 2 large portabella mushroom caps, stems removed
- extra virgin olive oil, for drizzling
- 2 links Italian sausage, removed from casing (sweet or hot)
- 1/2 cup marinara sauce or 1/2 cup pizza sauce
- 4 slices mozzarella cheese or 4 slices smoked mozzarella cheese
- crushed red pepper flakes
- italian seasoning or dried oregano
Directions
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Preheat oven to 450°; place the mushroom caps gill side up on a baking sheet; drizzle mushroom caps with olive oil.
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Roast for 12 minutes or until tender.
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Let a small nonstick skillet get heated over med-high heat; add a drizzle of olive oil to the pan.
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Add in the sausage; break up and brown the sausage for 5-7 minutes or until no pink remains.
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Transfer the cooked meat to a paper towel lined plate to drain.
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Remove the caps from the oven; top each with a layer of marinara, cooked sausage, and cheese.
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Return caps to the oven and bake 3-4 minutes to melt the cheese and brown it at the edges.
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Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning.