Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 piller's simply free pepperoni sticks, finely diced; 4 medium portabella mushrooms (stems removed); 10 ml vegetable oil; 250 ml green onions, finely chopped; 10 ml garlic, chopped; 125 ml mushroom stems, finely chopped; 125 ml red bell peppers, finely diced; 44 ml black olives, chopped; 10 ml olive oil

Submitted by Mary Jenny

"Until you combine olives, sundried tomatoes and pepperoni as a stuffing for your Portobello mushrooms, you are going to deprive your guests of a tantalizing taste sensation. Take a look at this allergen-free recipe, courtesy of Piller's Fine Foods:"

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photo by Mary Jenny

Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

2 piller's simply free pepperoni sticks, finely diced
4 medium portabella mushrooms (stems removed)
10 ml vegetable oil
250 ml green onions, finely chopped
10 ml garlic, chopped
125 ml mushroom stems, finely chopped
125 ml red bell peppers, finely diced
44 ml black olives, chopped
10 ml olive oil

directions

Preheat oven to 450°F Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushroom stems and sauté for 3 minutes. Add bell peppers and olives; sauté for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns.