Ingredients

1 serving, 2 mini 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

　　

Step 1

Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender.

　　

Step 2

Heat a small nonstick skillet over medium to medium-high heat. Add a drizzle of EVOO to the pan and add the sausage. Break up and brown the sausage for 5 to 7 minutes, until no pink remains. Transfer the cooked meat to a plate lined with paper towels to drain.

　　

Step 3

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. Return the caps to the oven and bake for 3 or 4 minutes to melt the cheese and brown it at the edges. Remove the pizzas from the oven and top with a pinch of crushed red pepper flakes and Italian seasoning or dried oregano.

　　Rachael Ray's 30-Minute Get Real Meals