Step 1

Preheat the oven to 450 degrees Fahrenheit.

Step 2

Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.

Step 3

Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).

Step 4

Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.