Portobello Pizzas

Directions

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   1.
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   Preheat the oven to 350 F and line a large rimmed baking sheet with aluminum foil.
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   Take each mushroom cap and scrape out the black gills on the inside to make it hollow and smooth with a spoon.
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   Then wipe them all down with a damp paper towel to clean them and line them up on the baking sheet.
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   Drizzle them with olive oil and sprinkle them with salt, then get them in the oven to roast for 8-10 minutes.
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   2.
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   While the mushrooms, roast, heat the reserved oil from the roasted red peppers over medium high heat in a big skillet.
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   Add the roasted red peppers and onion slices and let them get soft and fragrant for about 2 minutes.
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   Then add the sausage coins and let them brown for about 5 to 6 minutes.
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    Take the pan off of the heat and set it aside.
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    3.
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    The mushrooms should be done at this point so take them out of the oven but leave the oven on.
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    Spread 1/4 cup of marinara on the inside of each mushroom cap, then evenly distribute the sausage mixture on top of the marinara.
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    Top each mushroom pizza with two slices of the smoked mozzarella, then get them back in the oven to meld together for about 8-10 minutes.
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    4.
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    When the cheese is melted and everything is heated through perfectly, take the pizzas out of the oven and let them set for a minute.
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    Then use a slotted spatula to plate them since there will be a lot of liquid from the mushrooms on the baking sheet.
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    Sprinkle each pizza with a little dried oregano, then just serve immediately and enjoy!
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    Note: 1 or 2 pizzas make a satisfying meal, depending on how hungry your crowd is.