Portabella Mushroom Pizzas

• 4 whole Portabella Mushrooms
• 1- 1/2 Tablespoon Olive Oil
• 1 cup Onions, Diced
• 4 cloves Garlic, Minced
• 1 whole Red Pepper, Stem And Seeds Removed, Diced
• 1/2 teaspoons Pepper
• 2 whole Chicken Sausages, Browned And Chopped Into Small Bites
• 1 cup Artichoke Hearts, Chopped
• 1 cup Mozzarella Cheese, Shredded
• 1/2 cups Parmesan Cheese, Shredded
• 1/4 cups Green Onions, diced

1. Preheat oven to 450 F. Line a rimmed cookie sheet with a Silpat mat or parchment paper.
2. Wash and dry mushrooms, and flip them over so the top of the mushroom is now the bottom.
3. Set them on the prepared cookie sheet.
4. In a large cast iron skillet add 1 tablespoon oil over medium heat.
5. Once oil is hot add onions, garlic, peppers and black pepper.
6. Let the veggies saute for 2 minutes.
7. Add in chicken sausage bits and artichokes, saute for 1 minute more.
8. Drizzle remaining 1/2 tablespoon olive oil evenly over the tops of the mushrooms.
9. Sprinkle about 1/2 cup mozzarella cheese evenly among the 4 mushrooms caps.
10. Generously spoon chicken sausage mixture onto mushroom caps.
11. Top with remaining mozzarella and Parmesan cheese.
12. Bake for 8 minutes, until mushrooms are soft and cheese is melted and bubbly.
13. Turn on the broiler and brown cheese for 2 more minutes if desired.
14. Remove from oven and gently plate with a large spatula.
15. Garnish with green onions.

portabella mushrooms, olive oil, onions, garlic, red pepper, pepper, chicken, hearts, mozzarella cheese, parmesan cheese, green onions

Taken from tastykitchen.com/recipes/main-courses/portabella-mushroom-pizzas/ (may not work)