PORTOBELLO PIZZAS

• 4-6 large portobello mushrooms

• 1/2 pound Italian sausage, browned and drained1 teaspoon chopped garlic

• 1 tablespoon olive oil

• 12 ounce can diced tomatoes, drained

• 1/2 teaspoon dried oregano

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup chopped fresh basil

• 1/2 cup shredded mozzarella cheese

• 1/4 cup shredded parmesan cheese

MAKE THE SAUCE:

Heat the oil in a medium saucepan. Add the drained tomatoes, garlic, oregano, fennel seeds, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the cooked drained Italian sausage and stir to combine. Simmer for 10-15 minutes more until the liquid has mostly evaporated. The sauce should be very thick.

PREHEAT OVEN TO 400 DEGREES.

Remove stems from the mushrooms. Heat a griddle or a skillet over medium heat and place the mushrooms gills side up on the hot surface. When they begin to give up some of their liquid, about 5 minutes, flip them over and cook for a minute or two with the cap side up, pressing lightly with a spatula. Flip them to the gill side up once again, and cook for a minute to cook off any remaining liquid.

Place the mushrooms on a baking sheet, gill side up. Fill with the sausage tomato sauce. Evenly sprinkle with the fresh basil, the mozzarella and the parmesan cheeses. Bake in the oven for 10 minutes until brown and bubbly.

Makes 4-6 servings.