Preheat your oven to 375°F (190°C) and spray a large baking dish with non-stick spray or a light coat of olive oil.

In a pan, heat a bit of olive oil over medium heat and sauté the sliced mushrooms until they release their liquid and turn lightly browned. This should take about 5-7 minutes. Remember, patience is key to achieving that perfect caramelization!

In another large non-stick pan, heat a bit of olive oil and brown the sausage over medium-high heat. Make sure to brown all sides for maximum flavor. If you’re using pre-cooked sausage, skip this step—just cut it into pieces before browning.

Once the mushrooms are browned, transfer them to the bottom of the prepared baking dish.

Cut the peppers into thick strips after removing the stems and seeds. In the same pan used for mushrooms, add a bit more olive oil and sauté the peppers over medium-high heat until they start to soften, about 4 minutes. This step enhances the peppers' natural sweetness.

Layer the sautéed peppers over the mushrooms in the baking dish. Season the mixture with the Italian herb blend, Spike Seasoning, and fresh-ground black pepper to taste.

Let the sausage cool slightly, then slice it in half lengthwise and cut into thick half-slices. Reheat the pan and brown the sausage again on the cut sides for about 3 minutes.

Layer the browned sausage over the mushrooms and peppers in the baking dish. Sprinkle the grated Mozzarella cheese generously on top.

Bake for about 25 minutes, or until all ingredients are sizzling hot and the cheese is melted and nicely browned. The smell will be irresistible!

Serve hot and enjoy this comforting dish with your family and friends!