Sausage Portobello Pizzas

• 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

1. Preheat the oven or toaster oven to 450F.
2. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO.
3. Roast for 12 minutes, or until tender.
4. Heat a small nonstick skillet over medium to medium-high heat.
5. Add a drizzle of EVOO to the pan and add the sausage.
6. Break up and brown the sausage for 5 to 7 minutes, until no pink remains.
7. Transfer the cooked meat to a plate lined with paper towels to drain.
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. Return the caps to the oven and bake for 3 or 4 minutes to melt the cheese and brown it at the edges.
10. Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning or dried oregano.

portobello mushroom caps, extravirgin olive oil, italian sausage, marinara sauce, mozzarella, hot red pepper, italian dried seasoning blend

Taken from www.epicurious.com/recipes/food/views/sausage-portobello-pizzas-374719 (may not work)