- 4 large portobello mushroom caps
- 1/2 lb lean ground beef
- 1/2 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 2 cups Fiery Marinara (see recipe for Bison Meatballs and Fiery Marinara in Chapter 2)
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- Salt and pepper, to taste
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil and place 4 mushroom caps, top side down, on the sheet.
- Heat ground beef over medium-high heat in a medium skillet until cooked through but still juicy. Drain the fats and add cayenne pepper and red pepper flakes. Stir together until well blended. Add a quarter of the meat to each portobello mushroom cap. Top each meat-filled mushroom with the desired amount of spicy marinara sauce (1⁄2 cup is recommended), chopped onions, and peppers. Top each with a small drizzle of olive oil and salt and pepper to taste.
- Bake in the oven for about 20–25 minutes, until the mushrooms and vegetable toppings are well roasted. Remove from heat and enjoy hot.
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