Ingredients:
4 large Portobello Mushrooms
¼ cup Olive Oil
½ tsp Salt
Pepper, to taste
½ tsp Garlic powder
⅔ cup Pizza Sauce
½ cup shredded Mozzarella/Burrata/Cheddar/Parmigiano
¼ tsp Herbs (use Thyme or a herb mix)
Crushed Red Pepper
1 Red Capsicum, cut into 2-inch strips
2 fully cooked Chorizo sausages sliced into ¼-inch-thick rounds
Directions:
Heat grill to medium, and lightly oil grill grate. Clean mushrooms, remove stems and gills (Keep them for a pasta!)
Drizzle both sides of mushroom caps with olive oil; use fingers to fully coat. Season with salt, pepper and garlic powder
Place mushrooms, open-side down, on grill and cook 7 to 8 minutes, remove from grill
Fill mushroom caps with pizza sauce, mozzarella cheese, Italian herbs, crushed red pepper, capsicum and sausage
Return to grill, filling-side up, and cook 8 to 10 minutes, until cheese is bubbly and melted
