Step 1

Preheat oven to 375F/190C.  Spray a large baking dish with non-stick spray or olive oil.

Step 2

Wash mushrooms and cut into thick slices.  Heat a little olive oil and saute the mushrooms.

Step 3

Heat a little olive oil in another large non-stick pan and start brown the sausage over medium-high heat, turning occasionally to brown on all sides.  (If you’re using pre-cooked sausage you can skip this step and just cut sausage before you brown it.)

Step 4

When mushrooms have released their liquid, liquid is evaporated, and mushrooms are lightly browned, transfer mushrooms to the bottom of the baking dish.

Step 5

Trim away stem and seeds of peppers and cut into thick strips.Heat about 2 tsp. more olive oil in the same pan you cooked the mushrooms in and saute peppers over medium high heat just until they’re starting to soften, about 4 minutes.  (They will cook more in the oven, so don’t overcook if you prefer them slightly crisp in the finished dish.)

Step 6

Layer the peppers over the mushrooms in the baking dish. Season the peppers and mushrooms with Italian Herb Blend, Spike Seasoning, and black pepper.

Step 7

When the sausage is lightly browned on all sides, remove to a cutting board and let cool enough to slice.  Then cut sausage in half lengthwise, cut into thick half-slices, reheat the pan, and brown the sausage again on the cut sides.

Step 8

Layer the browned sausage over the mushrooms and peppers and sprinkle with desired amount of grated mozzarella.

Step 9

Bake about 25 minutes, or until all ingredients are sizzling hot and the cheese is melted and nicely browned.

Step 10

Serve hot.