Rustic Pizza Stuffed Mushrooms

Ingredients

• 2 large portobello mushroom caps
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 1/2 teaspoon kosher salt and few grinds pepper, divided
• freshly grated Mozzarella cheese, to taste
• 4-6 slices pepperoni
• a handful of sliced black olives*
• 2 cloves roasted garlic**, smashed
• 1 anchovy filet, chopped lightly with a fork
• 6 tablespoons pizza sauce of your choice***
• crumbles of cooked Italian sausage (optional)

Directions

1. Preheat the oven to 425 degrees F.
2. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom cap with 1 tablespoon olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.
3. Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps and spoon a few tablespoons of pizza sauce into each one. Top with sliced olives, anchovy pieces, pepperoni, Italian sausage (if you�re using it), the smashed roasted garlic, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the cheese is melted and bubbly. Serve immediately.