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

1. Preheat oven to 450°; place the mushroom caps gill side up on a baking sheet; drizzle mushroom caps with olive oil.

2. Roast for 12 minutes or until tender.

3. Let a small nonstick skillet get heated over med-high heat; add a drizzle of olive oil to the pan.

4. Add in the sausage; break up and brown the sausage for 5-7 minutes or until no pink remains.

5. Transfer the cooked meat to a paper towel lined plate to drain.

6. Remove the caps from the oven; top each with a layer of marinara, cooked sausage, and cheese.

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

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

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