Sausage Portobello Pizzas

1. 1

   Preheat the oven or toaster oven to 450F.

2. 2

   Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO.

3. 3

   Roast for 12 minutes, or until tender.

4. 4

   Heat a small nonstick skillet over medium to medium-high heat.

5. 5

   Add a drizzle of EVOO to the pan and add the sausage.

6. 6

   Break up and brown the sausage for 5 to 7 minutes, until no pink remains.

7. 7

   Transfer the cooked meat to a plate lined with paper towels to drain.

8. 8

   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.

9. 9

   Return the caps to the oven and bake for 3 or 4 minutes to melt the cheese and brown it at the edges.

10. 10

    Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning or dried oregano.

* Per serving · 4 servings · Values may vary.

No additional tips available.