In a small bowl add 2 tbsp of olive oil, 1 1/2 tsp of minced garlic, 1/4 salt and pinch of black pepper. Mix well. Baste the top of each mushroom cap with the oil mixture and place the mushrooms top side down on a non-stick baking sheet. Bake for 10 minutes and remove from oven.
Add 2 tbsp of pizza sauce, 1/4 cup cheese, 1/2 a sliced pepperette and any other desired toppings. Sprinkle with a pinch of Italian seasoning. Bake for another 10 minutes or until cheese is melted.
Top with a fresh basil leaf whole or rough chopped and serve.
Choosing portobello mushrooms - Look for mushrooms that are firm and uniform in colour... not spotty. Good ones will feel dry, a little tacky but never slimy.
Storing leftovers - Store any leftovers in the fridge for up to 3 days and reheat for 90 seconds in the microwave or in an oven at 350F for about 10-12 minutes.
Freezing - make these ahead of time and freeze them for up to 3 months. You can freeze them for up to 3 months by wrapping them tightly in plastic wrap. When you are ready to make them just thaw overnight in the fridge and reheat in the oven or microwave
If following the 21 Day Fix Container System this recipe would be considered 1 green, 1 blue, 1/4 red, 2 tsp