Portobello Mushroom and Sausage Pizzas

15 4-inch diameter portobello mushrooms, stemmed, dark gills scraped away
Olive oil
6 sweet Italian sausages (approx. 15 ounces), casings removed
4 red-bell peppers

Dried crushed red pepper
1 20oz can tomato sauce
2 1/2 cups grated mozzarella cheese

15 fresh basil leaves (optional)

preparation:
Preheat oven to 350F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.

Saute sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.

Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.

Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.

(You can top with different things, pesto is very good too!)