4 servings

  1. Preheat the oven to 375℉.
  2. Lightly oil a baking sheet.
  3. Place mushrooms on a baking sheet.
  4. Rub all over with oil and bake until softened, about 20 minutes.
  5. For the marinara, in a large saucepan heat oil over medium.
  6. Add garlic and cook until fragrant, 1-2 minutes.
  7. Stir in tomatoes, basil, and pepper flakes.
  8. Bring to a simmer, using a spoon to crush tomatoes against the side of the pot, until thickened, about 10 minutes.
  9. Transfer to a blender and puree.
  10. Add salt to taste. In a medium skillet over medium heat, cook sausage, stirring, until browned.
  11. Transfer to a plate lined with paper towels to drain.
  12. With mushrooms upside down on the baking sheet, top with marinara, sausage, onion, pepper, mushrooms, pepperoni, mozzarella, and Whisps.
  13. Bake until cheese is melted and browned, about 15 minutes.
  14. Serve immediately with remaining marinara.


  • 8 portobello mushroom caps, stems removed
  • ¼ cup olive oil, plus more for mushrooms
  • 3 garlic cloves, chopped
  • One (28oz) can whole tomatoes
  • 4 sprigs basil
  • ½ teaspoon red pepper flakes
  • 8 oz bulk Italian sausage or Italian sausage links, casings removed
  • ½ red onion, very thinly sliced
  • ½ green bell pepper, seeded and very thinly sliced
  • 4 cremini mushrooms, very thinly sliced
  • 16 pepperoni slices
  • 1 cup shredded mozzarella (4oz)
  • ½ cup Tomato Basil Whisps, roughly crushed
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